Plaza Bakery's Cream Cheese Topped Chocolate Brownies Recipe




Plaza Bakery's Cream Cheese Topped Chocolate Brownies Ingredients


TOPPING

8 oz cream cheese, room temp
1/2 cup sugar
1 large egg, room temperature
1/2 tsp vanilla
1 pinch salt

BROWNIES

8 oz chocolate, bittersweet or semi-swee, t, chopped
1/2 cup butter, unsalted
4 large eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
1/2 cup chocolate chips, semi-sweet

A Recipe for
Plaza Bakery's Cream Cheese Topped Chocolate Brownies

 

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This Plaza Bakery's Cream Cheese Topped Chocolate Brownies recipe is one of many in our Cheese Category.






Food Tip
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This Recipe for Plaza Bakery's Cream Cheese Topped Chocolate Brownies is one of thousands in the Recipes-to-go Cheese Cookbook.


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This is a recipe for Plaza Bakery's Cream Cheese Topped Chocolate Brownies from the recipe cookbook of Recipes-to-go (Cheese)


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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




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Plaza Bakery's Cream Cheese Topped Chocolate Brownies

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”

Steven Wright






Plaza Bakery's Cream Cheese Topped Chocolate Brownies Directions

For topping: Preheat oven to 350 degrees. Lightly grease 9 inch
square baking pan. The pan must be at least 2 inches deep. Dust pan
with flour; tap out excess. Using electric mixer, beat cream cheese
with sugar in medium bowl until smooth. Blend in egg, vanilla and
salt. Set topping aside while preparing brownie batter.

For Brownies: Melt chocolate and butter in heavy saucepan over very
low heat, stirring until smooth. Cool slightly. Using electric mixer,
beat eggs, sugar, vanilla and salt in a large bowl until thick, about
3 minutes. Stir in melted chocolate, then flour and semisweet
chocolate chips.

Pour batter into prepared pan; smooth top. Spoon cream cheese
topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese
mixture in diagonal lines atop brownie batter, spacing line 1/2 to
3/4 inches apart. Run tip of small knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours. Can be prepared up to 2 days
ahead. Run sharp knife around pan to loosen. Cut dessert into 12
brownies. Serve cold.

Source: The Houston Post, September 18, 1991

Serves: 12

 

 

 

 

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Plaza Bakery's Cream Cheese Topped Chocolate Brownies Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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