Totally Awesome Brownies
By: Caity Sue
Published: Tuesday, October 5, 2010 - 4:04pm

Ingredients




Cream Cheese mixture:
8 ounces cream cheese
2 eggs
1/2 cup butter
2 tablespoons flour
1/2 cup sugar
3/4 teaspoon vanilla extract
Brownie Batter:
3 oz unsweetened chocolate
1 teaspoon vanilla extracct
2 ounces semi-sweet chocolate
2 cups flour
2 cups sugar
1 teaspoon salt
5 eggs
Frosting:
2 oz unsweetened chocolate
1/4 teaspoon salt
1 ounce semi-sweet chocolate
 cup milk
3 tablespoons Crisco shortening
1 teaspoon vanilla extract
2 cups confectioner’s sugar

Preparation

1 For the Cream Cheese mixture: 2 Soften cream cheese and butter, and cream together with sugar. Add eggs, flour, and vanilla and mix well. Set aside. 3 For the Brownie Batter: 4 In a medium saucepan, over medium heat, melt chocolates and butter. Stir in sugar and mix well. Beat eggs and add to chocolate mixture, blending well. Add vanilla extract, baking powder, and salt. Removed from heat, and mix in flour. Batter will be stiff, almost like dough. In a greased (bottom only) 13 x 9” pan, spread half of the brownie batter. Spread the cream cheese mixture in a layer on top of the brownie batter. Drop remaining half of brownie batter by spoonfuls on top of the cream cheese. Marbleize all three layers with a table knife, mixing according to your t 5 For the frosting: 6 While brownies cool, melt in a small saucepan the chocolates and the Crisco. Remove from heat. Add the salt, milk, and vanilla extract. With an electric mixer, blend in the confectioner’s sugar. Continue to beat until the frosting cools and becomes glossy. (You can submerge the bottom of the pan in a bowl with ice water while beating the icing to minimize the time needed to cool). Frost brownies IMMEDIATELY -- before they cool. This is VERY IMPORTANT! It keeps the brownies chewy and moist without being undercooked. Remember that these are twice as thick as other brownies. Cut at least 48. 








    .  





Place your ad here Loading...