Sunday, December 20, 2009

Cream cheese mint brownies

I love to bake candy and goodies for Christmas. I rarely make the same thing from year to year although I think I have made these before and the Pillsbury magazine they are from is only 2 years old. They sure are tasty, and I had no problems with the recipe.

  • 1 8 oz. package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food color
  • 1 cup butter
  • 4 oz unsweetened baking chocolate, cut into pieces
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup flour
  • 2 Tablespoons butter
  • 2 Tablespoons corn syrup
  • 2 Tablespoons water
  • 2 oz unsweetened baking chocolate cunt into pieces
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

1. Heat oven to 350. Grease and flour 9 X13 inch pan. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Add egg, mint extract and food color; mix well. Set aside.
2. In a 3 to 4 quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. Remove from heat; cool slightly. Stir in 2 cups sugar and 2 teaspoons vanilla. Add eggs q at a time, beating well after each addition. Stir in flour; mix well. Spread in pan. Carefully spoon cheese filling over brownie mixture. (I poured it carefully in a ribbon to try and cover the brownie.) Gently cut through layers with knife to marble.
3. Bake 45 to 50 minutes or until set. Cool completely.
4. In heavy saucepan, heat 2 Tablespoons butter, corn syrup and water to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted.
5. Stir in 1 teaspoon vanilla and powdered sugar; beat until smooth. Frost cooled brownies. Cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies. (I thought the frosting seemed like it wasn't stuck to the brownie, but it was fine.

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