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Austrian cream cheese brownies
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| Artist: |
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| Categories: |
Brownies, Cheese, Cheese & Eggs, Chocolate, Cookies & Bars, Desserts |
| Yield: |
36 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1 1/2
| cup | Flour | | 1
| cup | Sugar, brown | | 1/2
| tsp | Cinnamon | | 2/3
| cup | Butter, softened | | | TOPPING | | 8
| oz | Cream cheese, softened | | 3/4
| cup | Sugar | | 2
| tbsp | Flour | | 2
| | Egg | | 6
| oz | Chocolate chips, semi-sweet | | | GLAZE | | 6
| oz | Chocolate chips, semi-sweet | | 1/2
| cup | Pecans or walnuts, chopped |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | In large bowl, combine all crust ingredients. | | 3 | Beat at medium speed about 2 minutes or until crumbly and well blended. | | 4 | Press mixture into ungreased 13x9-inch pan. | | 5 | Bake at 350°F for 12 minutes. | | 6 | Remove from oven. | | 7 | in small bowl, beat cream cheese, sugar, 2 tbsp flour and eggs at medium speed until smooth, about 2 minutes. | | 8 | Stir in 1 cup chocolate chips. | | 9 | Pour over partially baked crust. | | 10 | Bake an additional 15 to 20 minutes or until topping is almost set. | | 11 | Remove from oven; immediately sprinkle 1 cup chocolate chips over top. | | 12 | Return to oven for 1 minute to melt chips. | | 13 | Gently spread melted chips over top. | | 14 | Sprinkle with pecans; lightly press into glaze. | | 15 | Refrigerate 1 hour. | | 16 | Cut into bars. | | 17 | Store in refrigerator. |
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