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
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Plaza Bakery's Cream Cheese Topped Chocolate is one of thousands in the Recipes-to-go Cheese Cookbook.
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If you enjoy this Plaza Bakery's Cream Cheese Topped Chocolate Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Plaza Bakery's Cream Cheese Topped Chocolate from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
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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
Submitted By LISE WARING <HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995
093839 GMT
Serves: 12
Plaza Bakery's Cream Cheese Topped Chocolate Recipe brought to you by Recipes To-Go