For someone who rarely bakes, I must say this decadent brownie turned out super great. When I decide to bake, it has to be either very simple, like
chocolate chip cookies, or
banana bread, but I couldn't resist making these brownies, because I love chocolate, and so does just about every one else in the family, except my daughter, who can live without it. She's an apple-anything, with apples lover. I found this wonderful book called,
How to Cook Everything, by Mark Bittman...where else?...but at Goodwill, for $.79. This bright gold color, caught my attention, and I immediately delved into it, grabbing it off the book shelf. This is a paperback, it was and I say, seriously, brand new. I know for a fact that the hard cover book costs $29.99, so the paperback must cost about $10.00 less. What a bargain! I am so happy that I joined Brenda at
Brenda's Canadian Kitchen for the Cookbooks Sundays, except, 75% of my cookbooks are collected from my thrift finds, that I should be feeling "guilty" about for finding such treasures, but maybe not so guilty...after all those people that got rid of them had their own reasons. Just like to know what reasons?
So sorry for the inconvenience...I will post the recipe ASAP, just a lot of things going on here!
Cream Cheese BrowniesAdapted from How to Cook Everythingby; Mark Bittman6 ounces semisweet chocolate roughly chopped
8 Tablespoons (1/4lb. unsalted butter)
softened, plus some for greasing the aluminum foil lined pan (overlap the foil, for easy removal.)
8 ounces cream cheese softened
3/4 cup sugar
1-8oz. Heath English Toffee Bits
4 eggs
1-1/2 cups plus 1 Tbsp. all-purpose flour
1 teaspoon baking powder
pinch of salt
Preheat the oven to 350 degrees. Line a 9x13 baking pan with heavy duty aluminum foil, let it overhang a few inches for easy lifting. Grease the aluminum foil.Combine the chocolate and 5 Tbsp.of the butter in a medium saucepan over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.
Use a fork or electric mixture to cream the remaining butter with the cream cheese, and 1/4 cup of the sugar. Beat in 1 of the eggs, and stir in the 1 Tbsp. of the flour, and the 1 teaspoon of vanilla.
In a separate bowl, beat the 3 eggs with the 3/4 cup sugar, until thick, and creamy. In a large separate bowl, mix together the baking powder, salt, and the flour. Gently stir into the egg mixture, and fold in the melted chocolate mixture and the Heath Toffee Bits, or (1/2 cups chopped nuts) Spread the chocolate mixture in the prepared pan, and spread the cream cheese mixture on the top. Swirl through all, with a rubber spatula, to create a marble effect.
Bake for 25 -35 minutes, until barely set, to create a fudge effect. Cool on rack before cutting.
Store covered in the refrigerator. Serves 16. (I was able to get 20 servings)
Note: I used a little more flour, less sugar, increased the butter, and eggs...otherwise, I followed the recipe, and instructions for baking.As you can see, I use this book so much...it has "doggie ears"...if you're looking for pictures of foods, this is not the book to find it, but if you want to look up any great and uncomplicated recipes, this is the book to find anything from A-Z.
Now, on to some great news: I'm one of the WINNERS! ...Veronica, of
The Enchanted Cook had a wonderful givaway, of the O olive oil and vinegar selection!
Thank you, Veronica, and thanks to O.
