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Brownies Four Ways

Cream Cheese Brownie

Rocky Road Brownie 

I originally found this recipe in the Kraft Canada “Dinner on Hand” cookbook and they have 4 variations: Plain, Rocky Road, Peanut Butter Swirl and Cream Cheese Swirl.

Basic Brownies

4 squares BAKER’S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter
1 1/2 cups sugar
3  eggs
1 cup flour

HEAT oven to 350°F.

LINE 13×9-inch pan with foil, with ends of foil extending over sides. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on medium for 3 minutes or high for 2 min. or until butter is melted. Stir until chocolate is completely melted.

ADD eggs; mix well. Add sugar; stir until well blended. Stir in 1 cup flour and one cup of chopped nuts (optional) until well blended;

SPREAD into prepared pan. Bake  for 30 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

For Cream Cheese Swirl: Beat 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese and 1/4 cup sugar, 1 egg and 2 spoons of raspberry jam (optional.) Spoon over brownie batter; swirl gently with knife. Bake as directed.

For Peanut Swirl:
Drop spoonfuls of peanut butter and 2 squares of chopped semi-sweet chocolate over brownies while they are still warm. When it melts, swirl with a knife to create a marbled topping.

For Rocky Road:
Top brownies with chopped semisweet chocolate (or chocolate chips) and miniature marshmallows when they are nearly baked, and return to oven for 5 minutes more until topping is melted.

For Chocolate Drizzle: Place 2 squares of semi-sweet chocolate inside resealable plastic bag and microwave on MED for 2 1/2 minutes or until chocolate is completely melted. Snip off one corner of the bag and gently squeeze chocolate over cooled brownies.

Tip: Baking in Glass Baking Dish: If a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25ºF. This is necessary since the glass dish conducts and retains heat better than the metal pan.

If chocolate and butter seperate, it’s ok. Bake as directed and they will come out fine.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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