LOADED CREAM CHEESE HALLOWEEN BROWNIES
Ultra fudgy Halloween brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!! The perfect EASY Halloween treat!
Provided by Averie Sunshine
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
- Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can't un-do it once you add it.
- Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
- Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you'll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel 'thick' and set and not runny.
- Allow brownies to cool uncovered on a wire rack for about 2 hours.
- Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing.
Nutrition Facts : Calories 618 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 35 grams fat, Fiber 6 grams fiber, Protein 12 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 435 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
HALLOWEEN "SCREAM!" CHEESE SWIRL BROWNIES
Steps:
- Heat oven to 350 degrees F. Put a long piece of aluminum foil in the length of an 9X13 inch pan, letting the foil extend up two sides of the pan and overhang slightly on both ends. Fit another piece of foil into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
- To make the cheesecake layer: In the bowl of a stand mixer, cream together cream cheese, butter and sugar until light and fluffy, about 3 minutes. Add eggs, vanilla, and flour and mix until combined, about 30 seconds. Add orange food coloring to desired color; set aside.
- To make the brownie layer: In a medium bowl, whisk together flour, salt, and baking powder; set aside.
- In large heatproof bowl set over saucepan of barely simmering water, melt chocolate and butter, stirring occasionally, until smooth. Remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
- Transfer 3/4 of the batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
- Spread cream cheese mixture on top. Distribute the remaining brownie mixture in 16 dollops over batter in the pan. Swirl in with a knife or spatula.
- Bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.
HALLOWEEN SCREAM CHEESE BROWNIES
Scream cheese brownies-see what we did there? All puns aside, these vividly hued brownies are ideal for the Halloween dessert table.
Provided by My Food and Family
Categories Home
Time 40m
Yield 24 brownies
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F and spray a 9x13" pan with cooking spray.
- FOLLOW the directions to prepare your brownie mix and spread ½ of the mixture in the pan.
- SPREAD cream cheese mixture on top of brownie mix in pan. Add remaining brownie batter on top and pull a knife through to swirl.
- BAKE for 30 minutes and let cool before cutting and serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM CHEESE SWIRL BROWNIES
Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme original brownie mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
- Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 22 g, TransFat 0 g
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