Fudgy Cream Cheese Brownies Pesach Recipes

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

CHEWY BROWNIES WITH CREAM CHEESE

Steps:

• First start by preheating the oven to 350F and line your 8x8 baking pan with parchment paper and set aside.
• In a medium bowl, whisk the melted butter, the brown sugar, and the granulated sugar together for about 1 minute. Add the eggs and the vanilla and beat until the colors becomes lighter. (about another minutes or two)
• Sift in the flour, cocoa powder and salt and gently fold the dry ingredients into the wet ingredients just until combined. DO NO OVER MIX to keep your brownie layer light and chewy.
• Pour the cocoa powder brownie batter in the prepared baking pan leaving 1/4 cup of brownie batter aside then spread the brownie batter evenly in the prepared pan.

FUDGY CREAM CHEESE BROWNIES - PESACH

Steps:

• Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly. Spray an 8 x 8 x 2-inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. Spread batter into prepared pan. Preheat oven to 350 degrees. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper; place on a cutting board and cut into 25 small squares.

FUDGY CREAM CHEESE BROWNIES

Steps:

• For The Chocolate Batter - Combine Flour, baking powder and salt.
• Melt Chocolate with butter over hot water.
• Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
• Add vanilla and chocolate mixture; mix well. Add flour; mix well.
• For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
• To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
• Spread with cheese mixture. Top with spoonfuls of chocolate batter.
• Swirl with knife through layers to marble.
• Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

Steps:

• Make the cream cheese swirl:
• Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
• Make the brownies:
• Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
• Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
• Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
• Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
• Do Ahead
• Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

DECADENT FUDGE BROWNIES

Steps:

• Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
• In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
• Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.

FUDGY CREAM CHEESE BROWNIES - PESACH

Steps:

• Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly. Spray an 8 x 8 x 2-inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. Spread batter into prepared pan. Preheat oven to 350 degrees. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper; place on a cutting board and cut into 25 small squares.