Brownie Bites With Mint Cream Cheese Swirls Recipes

PUMPKIN-CREAM CHEESE SWIRL BROWNIES

Steps:

• Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.

MINT CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
• In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
• Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
• Add 1 cup flour and stir until flour is completely incorporated.
• In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
• Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
• Spread the chocolate mixture into the greased foiled pan.
• Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
• Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).

MINT BROWNIE BITES

Steps:

• Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
• Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
• In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
• Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
• Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
• Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

MINT SWIRL BROWNIES

Steps:

• Cream together cream cheese, butter and sugar, beat in eggs.
• Stir together flour, baking powder, and salt; stir into creamed mixture.
• Spoon half of the batter into another bowl; stir in nuts and chocolate.
• Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan.
• To remaining batter, stir in extrast and food coloring.
• spoon green batter into open spaces in baking pan.
• Swirl with spatula to marble; do not over stir.
• Bake at 350 degrees for 15 to 20 minutes.
• Cool.
• Glaze: Melt chocolate and butter over low heat; stir constantly.
• Remove from heat; stir in powder sugar and vinilla till crumbly.
• Blend in enough boiling water till pouring consistency.
• Pour glaze over top and cut into bars.

CREAM CHEESE MINT SWIRL BROWNIES WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on HIGH, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes).
• Cream together cream cheese, 1/4 cup butter and sugar; beat in eggs.
• Stir together flour, baking powder and salt; stir into creamed mixture.
• Spoon half the batter into the melted chocolate, and stir in nuts.
• Drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan.
• Add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter.
• Swirl to marbleize (do NOT over mix).
• Bake for 15-20 minutes.
• To prepare Chocolate Glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly.
• Blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons).
• Remove brownies from oven and pour chocolate glaze over top.
• Cut at once into bars, then cool.