DELIGHTFULLY SINFUL BROWNIES
An absolute favorite of my son...peanut butter and chocolate, what's not to love?...topped off with pecans and caramel...they are sinful... I usually make these for the 4th...and will probably make them again, as these won't last long... Enjoy!
Provided by Cassie *
Categories Chocolate
Time 40m
Number Of Ingredients 19
Steps:
- 1. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degree F. In a medium sized microwave safe bowl, add 1 cup butter and 1/3 cup cocoa. I start with 1 minute and check to see if butter is melted. Continue in 30 second intervals, until it is. Mix with a whisk and set aside to cool.
- 2. In another bowl, beat sugar, eggs and vanilla. In another bowl, blend flour and salt.
- 3. Once cocoa mixture is cool enough, add the flour mixture to it, and whisk until thoroughly blended. Add this mixture to the sugar mixture. Stir, well until all is incorporated.
- 4. Pour into the prepared baking dish and bake for 25 - 30 minutes or until pick comes out clean.
- 5. While hot, spread peanut butter evenly over the top as it melts. Cool completely.
- 6. When cake is cool, make topping. In a large saucepan, add butter, milk, marshmallows, and cocoa. Stir until butter and marshmallows are melted and everything is thoroughly blended. Add the salt and vanilla.
- 7. Beat in the confectioners' sugar until smooth. Spread over the cooled cake and peanut butter.
- 8. Drizzle with caramel and sprinkle with pecans. Enjoy!
SINFUL CHEESECAKE BROWNIES
This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. From David Lebovitz (check his website for more fantastic recipes!)
Provided by minnie chef
Categories Bar Cookie
Time 50m
Yield 9 large brownies, 9 serving(s)
Number Of Ingredients 13
Steps:
- Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
- Preheat oven to 350 degrees (180C).
- In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
- Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
- Bake for 35 minutes, or until the batter in the center of the pan feels just set.
- Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
- Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Nutrition Facts : Calories 333.6, Fat 20.8, SaturatedFat 12, Cholesterol 110, Sodium 132.6, Carbohydrate 34.7, Fiber 0.9, Sugar 27.8, Protein 4.5
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