Cream Cheese Brownies (and a winner!)

Thank you all who entered the Tate's Bake Shop giveaway. You all had some great tips. I'm excited to implement them into my cookie baking.

The winner (random drawing by my three year old...and yes, your name was in there twice if you followed on facebook) is.....Mandy (the second) with a cookie making tip: "My best tip is to follow your recipes exactly". (Ah Shucks. I'm blushing). So Mandy, please email me (bradleykitchen@comcast.net) with your address and I will forward it on to Tate's who will get your cookies and cookbook right to you!

We made these Cream Cheese Brownies from the Tate's Bake Shop Cookbook. They were delicious, yet quite simple to make. I would imagine you would find most (if not all) of the ingredients in your kitchen right now. The brownie is rich and fudgy, and the cheesecake swirl adds just the perfect amount of tang. Definitely a recipe to bookmark.

Cream Cheese Brownies
(makes 16 brownies)
1 1/2 cups semi-sweet chocolate chips
1 pound cream cheese, room temperature
1 3/4 cups sugar
4 large eggs at room temperature
3 teaspoons vanilla
1 cup (salted) butter, softened to room temperature (I only had unsalted, so I added an extra pinch of salt)
1 cup all-purpose flour
1/4 tsp salt

Preheat oven to 350 degrees.
Line a 9-inch-square baking pan with aluminum foil so that the foil extends two inches beyond the sides of the pan. (This creates handles you can use to remove the brownies later.) Spray it with nonstick cooking spray.
Melt the chocolate chips in a small saucepan over low heat. Set it aside to cool.
In a large bowl, using an electric mixer, beat the cream cheese and 1/4 cup of the sugar until they are smooth. Beat in one egg and 1 teaspoon of the vanilla until they are combined. Set it aside.
In a large bowl, using an electric mixer, beat the butter and remaining 1 1/2 cups of sugar until they are combined. Beat in the remaining 3 eggs, one at a time. Beat in the remaining 2 teaspoons of vanilla. Mix in the melted chocolate. On low speed, beat in the flour and salt until the are just combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth it out evenly. Spread the cream cheese mixture evenly over the chocolate mixture. Spoon the remaining chocolate mixture over the cream cheese mixture. Pull a table knife through the layers of batter with a light lifting motion in a zigzag pattern to create a marbleized look.
Bake it for 50 minutes.
Set the pan on a wire rack and cool the brownies in the pan. When the brownies are completely cool, remove them using the aluminum foil handles.
Cut them into squares. (You can refrigerate them first for ease of cutting. Wetting your knife also helps give you a clean cut.)

For all of you that didn't win, stay tuned for another fun giveaway later this month. And don't forget to use to the promo code "COOKIE" on the Tate's website for your discount!

Frozen Brownie Sundaes, or "Cousin Lindsey Strikes Again"

Thursday afternoon, I got a text-recipe from Cousin Lindsey (the cyclist said I couldn't mention her syrup or you know that I would).

I've said it before...I've learned from experience, her recipe suggestions are golden...as are her crafting ideas...and her style advice. I wonder if she gives stock tips?

Frozen Brownie Sundaes
from Giada (via Lindsey)

Brownie Layer
2 T water
1/4 cup vegetable oil
1 large egg, room temperature
1 3/4 cups brownie mix
1/2 cup semi-sweet chocolate chips
2 (1.4 oz) Heath or Skor bars, coarsely chopped

Ice Cream Layer
1 pint dulce de leche or caramel ice cream (Haagen-Dazs), softened (if you think you may want to sneak a bite, just to taste, take my advice and just buy two pints...unless you're superhuman and can really stop at just one bite)

Chocolate Layer
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips

Sauce
1 (12 oz) bag frozen strawberries, thawed (could substitute raspberries)
1/3 cup powdered sugar
1 tsp fresh squeezed lemon juice

Brownie layer:
Put an oven rack in the center of the oven. Preheat oven to 350. Spray an 8 x 8 inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing at least 2 inches overhang (you will use this to pry the entire dessert out of the pan...much easier to cut that way...so don't skimp. You'll need the leverage). Spray the parchment with cooking spray. Set aside.

In a large bowl, mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 20-25 minutes. Remove from the oven and cool completely (in the pan, on a wire rack), about 1 1/2 hours.

Ice Cream Layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, at least four hours, I say overnight. Go ahead and lick the spatula.

Chocolate Layer:
In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least one hour or until ready to serve.

Sauce:
Put the strawberries, powdered sugar and lemon juice in a blender and blend until smooth.

To serve:
Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

We took them to one of the last cookouts of the season. The filmmaker ate three servings.

Truffle Brownies

These brownies are dec-a-dent. And they are just as delicious the second day (like you'll be able to save any).

The original recipe is baked in a 9-inch square pan. I thought the wedges made the presentation a bit more fancy.

Truffle Brownies
recipe adapted from Bon Appetit

12 oz bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 T (1 stick plus 3 T) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 t vanilla
1/4 t salt
1 cup unbleached all purposed flour
3/4 cup heavy whipping cream

Position rack in center of oven and preheat to 350 degrees F. Line bottom of a 9-inch round pan (I used a spring-form pan) with parchment paper. Spray paper with nonstick spray.

Combine 6 ounces of the bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5-10 minutes.

Whisk sugar, eggs, vanilla and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour. Transfer batter to prepared baking pan.

Bake brownies until tester inserted in center comes out with moist crumbs attached, 25-30 minutes. Transfer pan to cooling rack and let brownies cool completely.

To make ganache, bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie in pan and spread to cover completely. Let stand at room temperature until topping is set, about 4 hours.

Using foil as an aid, lift brownie from pan. Fold down foil edges. Using large sharp knife, cut browniet into wedges, wiping knife with hot, moist cloth after each cut.

Coconut-Almond-Crusted Brownies

Here is another recipe from COOKIE PARTY 2010. This was brought by Jacqui. She is an excellent cook. Her salads are incredible.

And these brownies...to DIE for! The salty, sweet, crunchy topping...I now crave it fortnightly.

Coconut-Almond-Crusted Brownies
adapted from Gourmet, 1996

For topping
3/4 cup sweetened flaked coconut
3/4 cup almonds (or pecans, walnuts), chopped
1/4 cup packed brown sugar
1/8 teaspoon salt (I add a tiny bit more for a saltier bite)
2 tablespoons unsalted butter, melted
1/4-1/2 c. mini-chocolate chips

For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt
More mini-chocolate chips, to taste

Preheat oven to 350°F. and butter and flour an 8- or 9-inch square baking pan, knocking out excess flour.

Make topping:
In a bowl stir together topping ingredients EXCEPT chocolate chips until combined well. When topping has cooled, add chocolate chips.

Make brownie layer
In a 1 1/2-quart saucepan melt butter over moderately low heat--or melt butter in large glass bowl in microwave. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan, sprinkle with additional mini chocolate chips and topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. DON'T overcook. They will seem a little gooey due to the melted chocolate pieces and the topping will be browned. Cool brownies completely in pan on a rack before cutting into small squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

These are excellent served hot with a scoop of high-quality vanilla bean ice cream.

P.S. This is another one of those great recipes that tastes delicious, looks impressive, but requires no "special ingredients". You might just have everything you need in your pantry right now.

If you do, get crackin'!

Simple Peanut Butter Chip Brownies

This is my go-to brownie recipe. I always have the ingredients in my kitchen. They are much better than a boxed mix, and come together just as quickly. On a whim, I threw in a bag of peanut butter chips. Good decision on my part.

3/4 c butter
3 (1 oz) squares unsweetened chocolate
1 1/2 c sugar
3 eggs
1 1/2 t vanilla
1 c + 2 T flour
11 oz bag peanut butter chips.

Melt butter and chocolate together in saucepan. Remove from heat and add sugar, eggs, vanilla and flour. Mix well. Stir in peanut butter chips. Bake in greased 9" x 13" pan for 18-20 minutes at 350*.

Fudge Blondie Bars

These are a new favorite dessert to take places. They are so simple to whip up. All of the ingredients can generally be found in the cupboard.

Thanks Summer!

Fudge Filling
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla

Blondies
1 cup butter
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 1/4 cup flour
1 tsp. salt
1 tsp. baking soda
3 cups quick cook oats


In a small microwave safe bowl, melt chocolate chips, sweetened condensed milk & 1 tsp vanilla on 50% power for 90 seconds. Stir & cook another 20 seconds if not completely melted. Set aside.


In a large bowl, cream together butter and sugar. Add eggs and 1 tsp vanilla and beat well. Sift in flour, salt and baking soda. Mix until combined. Stir in oatmeal.


Press 1/2 of the oatmeal mixture into the bottom of a greased 9x13 baking dish. Spread chocolate mixture evenly over crust. Spoon over remaining oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until crust is golden. Let cool several hours before cutting (if you can wait). Enjoy!

Mint-Chocolate Brownies (2)

Years ago, the cyclist was told (by a wise, wise man) that you should always have a little something sweet after dinner. Just to let your tummy know that the meal is over. For this reason, I always have Junior mints or York Peppermint Patties in my freezer. They are the perfect little after dinner treat. I love the chocolate mint combination.

I found this recipe in an Everyday Food magazine and just got around to making them (the second treat served at this year's progressive dinner.)

Delicious, moist, fudgy, minty, perfect.

Mint-Chocolate Brownies
from Everyday Food

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties (use York's, not those sad imitations they sell at Costco)


Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Brownie Pudding

My oldest turned ten yesterday.

I officially have a "Tween".

We listen to a lot of Hannah Montana, Aly and AJ, Jonas Brothers, and (much to her father's dismay) her new discovery: Michael Jackson. She is my mini-me (but goofier) and I love to have her around.
She picked this for her birthday dessert. It is mouth-watering. Rich, fudgy, perfect with ice cream. And so simple to make. It's like a brownie, but crack through the top crust and you will find warm, gooey, molten chocolate.

Brownie Pudding
adapted slightly from barefoot contessa back to basics

Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature (if you forget to get them out, put them in a bowl of warm water for about 10 minutes)
2 cups sugar
3/4 cup good cocoa powder (I use Hershey's...Ina would probably frown on that)
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean (I get mine at Costco...the best deal I've found so far)
Vanilla ice cream, for serving (As I learned from Luke, a dessert is not a dessert without a scoop)

Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. (I used a rimmed cookie sheet.) Add enough of the hottest tap water to the pan to come halfway up the side of the dish (I think it is easiest to put the brownie in the oven and then add the water to the cookie sheet with a teapot) and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool to room temperature and serve with vanilla ice cream.

POST EDIT TIP: Don't throw out the vanilla pod after you scrape out the seeds. Toss it into an airtight container and top it with sugar (I added 5-6 cups). The next time you make a pound cake or the like, use the vanilla sugar. The sugar turns a little clumpy, but smells and tastes divine.

Sinful Peanut Butter Brownies

Come November, the cyclist and I are boarding a plane and heading to a lush tropical island somewhere.

I have only three months to get this body bikini ready!!!

That means high protein cottage cheese pancakes for breakfast. Egg white omelets for lunch. Chicken and veggies for dinner.

But with a diet that healthy, there has to be room for some dessert, right? I'm not talking about angel food cake, or sorbet, or fresh fruit. I'm thinking something decadent...something that I can really sink my teeth into...something that will stick to my ribs....


Good-bye, bikini.

Hello, MuuMuu.


In all seriousness, these brownies are sooo good. Cut them small (1 inch x 1 inch is perfect...if you still want more, eat another square). They are moist, rich, fudgy. The saltiness from the nuts and pb cups put them right over the top.

Brownies:
1 cup butter, melted
1/2 cup cocoa powder
2 cups sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour
1 cup peanut butter chips 


Combine melted butter and cocoa, add sugar then eggs. Stir in remaining ingredients. Bake in greased 9X13 pan @ 350 for 30 minutes.


Frosting:
1/4 cup butter, softened
1/4 cup whipping cream
1 Tablespoon water
4 oz cream cheese, softened
1 1/2 teaspoons vanilla
1/4 cup cocoa powder
3 1/4 -3 1/2 cups powdered sugar

Beat butter, whipping cream, water, cream cheese and vanilla in a bowl on medium speed until fluffy. Gradually beat in cocoa and powdered sugar until smooth. 



Here's the kicker:
3/4 cup salted peanuts, chopped
3/4 cup peanut butter chips
30(ish) small Reese's Peanut Butter Cups, quartered

Sprinkle over frosted brownies.

A word of warning: only make these when you can take them somewhere. Unless you are the type that can walk past a half eaten pan of brownies all through the day and not feel the need to nibble each time you go by. I am not that type.

Mint Chocolate Brownies

Are you in the mood to indulge? Looking for something truly decadent? Maybe you've been thinking, "Hey, I have an entire pound of butter here, what can I make that would utilize all four sticks?"
Well, here you go. And you're welcome!
Boy, these are tasty! They're so rich, I cut them into little one inch by one inch squares (but it was hard to stop eating after just one little square).

Oh well, I worked hard this weekend, so I'm not going to beat myself up about it.

Layered Mint Chocolate Brownies
From the "Worldwide Ward Cookbook"

Brownie:
1 cup butter, melted
2/3 cups cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour

Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 inch pan. Bake at 350 for 25 minutes. Let cool completely.

Mint Frosting
1/2 cup butter, softened
1 pound powdered sugar
1-3 T milk
1/2 t mint extract
green food coloring

Mix butter and powdered sugar. Add only enough milk to make a smooth consistency (I used all three tablespoons). Add mint extract and enough food coloring to make a light green color. Frosting will be very thick. Spread over cooled brownies. Refrigerate until firm.

Chocolate Topping
1 1/2 cups semi-sweet chocolate chips
1/2 cup butter (it will melt better if you cut it into small pieces)

Combine chips and butter in microwave safe bowl. Melt on high, in one minute increments, stirring after every minute. (Don't microwave for too long, it's best to take it out when there are still lumps, and then stir for a minute to get it all melted and combined.) Pour over frosted brownies, covering mint frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting.

Berry Brownie Tartlets

These are a delicious bite-size Valentines dessert. Aren't they cute?! You can make them with a boxed brownie mix but I think home-made are always better.


Special equipment needed: mini muffin pans and a tart shaper. If you don't have a tart shaper, you could probably use the back of a spoon, or, for all my drinking buddies, the bottom of a shot glass.


Tartlets:
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour


Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine. Scoop evenly into well greased mini muffin pan. (Makes about 4 dozen).
Bake in preheated 350 degree oven for 12-13 minutes. (If they are undercooked, they will stick in the pan.)
Remove from oven and immediately press tops of brownies with tart shaper to create indentations. Cool in pan for 15 minutes. Loosen edges and gently coax from pan. Let them cool completely. (I generally make them the night before and store them in a zip-loc bag until I need them.)

Filling:
2 oz white baking chocolate
2 T milk
8 oz cream cheese, room temperature
1/3 cup powdered sugar
1 c thawed cool whip
Berries

Melt white chocolate and milk in microwave or on stovetop. Stir until smooth. Set aside. Combine cream cheese and powdered sugar. Stir until smooth. Stir in white chocolate mixture. Fold in cool whip.
Fill tartlets with cream cheese filling, using a pastry bag or dollop with a spoon. Arrange a sliced strawberry over the filling. Refrigerate 1-3 hours before serving.

Tartlets?... Tartlets?... Tartlets?... the word has lost all meaning.

Fudgy Brownies

Why make brownies from a mix, when homemade are so simple? Add some unsweetened chocolate to your pantry. The rest of the ingredients are probably on hand.

3/4 c butter
3 (1 oz) squares unsweetened chocolate
1 1/2 c sugar
3 eggs
1 1/2 t vanilla
1 c + 2 T flour

Melt butter and chocolate together in saucepan. Remove from heat and add remaining ingredients. Mix well. Bake in greased 8" x12" pan for 18-20 minutes at 350*.

This recipe can also make 24 mini brownie muffins. Scoop batter evenly in mini muffin pan and cook 12-15 minutes.

Try not to eat them all. They are even better the next day.