Taste of Home Brownies & Bars
Page 15
1/4 teaspoon salt
1/2 cup cold butter
1 package (8 ounces) cream cheese
1 can (14 ounces) sweetened condensed milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
1. In a large bowl, combine the confectioners’ sugar, flour, cocoa and salt; cut in butter until crumbly. Set aside 1/2 cup for topping; press remaining crumb mixture into an 11x7-in. baking pan coated with cooking spray. Bake at 325° for 8-12 minutes or until set.
2. In a small bowl, beat the cream cheese, milk, egg and vanilla until blended. Pour over crust. Bake for 15 minutes. Top with the reserved crumb mixture; bake 5-10 minutes longer or until filling is set. Cool on a wire rack. Store in the refrigerator.
TOP TIP
BAKING COCOA GARNISH
I garnish coffee drinks, cakes and other desserts with sprinkles of baking cocoa for a pretty look. I keep it in a small sugar shaker for easy sprinkling.
—RENEE Z. TACOMA, WA
CREAM CHEESE SWIRL BROWNIES
I’m a chocolate lover, and this treat has satisfied my cravings many times. The chewy texture and rich flavor can’t be beat. See how delicous they look on page 138.
—HEIDI JOHNSON WORLAND, WY
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PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 1 DOZEN
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3 large eggs, divided use
6 tablespoons butter, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) cream cheese
1. Preheat oven to 350°. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture; stir until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
2. In a small bowl, beat the cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop mixture by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
3. Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
RASPBERRY CREAM CHEESE BARS
When time is short this recipe fills the bill. An effortless oat mixture forms a crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family’s tastes.
—LISA CORROO MADISON, WI
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PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 2 1/2 DOZEN
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3/4 cup butter, softened
1 cup packed brown sugar
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 jar (18 ounces) red raspberry preserves
1/3 cup chopped slivered almonds
1. In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13x9-in. baking pan. Bake at 350° for 11-13 minutes or until set and the edges just begin to brown.
2. Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over the cream cheese mixture; carefully spread evenly. Combine almonds and the remaining oat mixture; sprinkle over preserves.
3. Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store bars in the refrigerator.
HONEY CHEESE BARS
If you like cheesecake, you’ll love this light dessert. Walnuts lend a subtle nutty taste to the crust, and sweet honey and bright lemon make the creamy topping delicious.
—EDNA HOFFMAN HEBRON, IN
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PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 16 BARS
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1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup cold butter, cubed
1/2 cup finely chopped walnuts
FILLING
1 package (8 ounces) cream cheese
1/4 cup honey
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Additional honey, optional
1. In a small bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. Bake at 350° for 10-12 minutes or until lightly browned.
2. For filling, in a large bowl, beat cream cheese, honey, milk, lemon juice and vanilla until blended. Add egg; beat on low speed just until combined. Pour over crust. Bake 20-25 minutes longer or until set. Cool completely on a wire rack. Drizzle with additional honey if desired. Cut into bars. Refrigerate any leftovers.
PATTERNED CHEESECAKE SQUARES
With chocolate-sauce designs piped on top, these sensational squares will bring out your inner artist. They are easy to assemble and so much fun to decorate.
—LAURENE HUNSICKER CANTON, PA
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PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 2 DOZEN
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1 tube (16 1/2 ounces) refrigerated peanut butter cookie dough
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 cup (8 ounces) sour cream
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups chocolate ice cream topping, divided
1. Cut cookie dough into 24 slices. Arrange slices side by side in an ungreased 13x9-in. baking pan; press together to close gaps. Bake at 350° for 12-14 minutes or until lightly browned.
2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, egg and vanilla; mix well. Spread 3/4 cup of chocolate topping over warm crust. Carefully spread cream cheese mixture evenly over topping.
3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
4. Place remaining chocolate topping in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe patterns on bars. Refrigerate until serving.
BLUEBERRY CHEESECAKE DESSERT
These creamy bars have a luscious fruit sauce. Indulge in one (or two) now, then pop the rest in the freezer to enjoy later.
—ARLEEN MAYEDA ROCKY HILL, CT
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PREP: 25 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 9 SERVINGS
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1/3 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons chopped walnuts
3 tablespoons cold butter, cubed
FILLING
11 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
SAUCE
1/3 cup seedless raspberry jam
2 cups fresh blueberries
1. In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges of crust are lightly browned.
2. Meanwhile, for filling, in a food processor, combine the filling i
ngredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.
3. In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut the dessert into squares; top with blueberry sauce. Refrigerate leftovers.
CHOCOLATE-CHERRY CHEESECAKE BARS
I’ve had this recipe for as long as I can remember. I make the bars for Christmas, Valentine’s Day or any occasion that calls for a yummy treat. The maraschino cherry on top adds a festive touch.
—DARLENE BRENDEN SALEM, OR
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PREP: 20 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 15 BARS
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1 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter, cubed
1/2 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/3 cup baking cocoa
1 large egg, lightly beaten
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped maraschino cherries
Additional maraschino cherries, halved
1. Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs form. Stir in walnuts. Set aside 3/4 cup for the topping.
2. Press remaining crumb mixture onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 10 minutes or until set.
3. Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg, milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over crust; sprinkle with the reserved crumb mixture.
4. Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
5. Cut into bars; top each with a cherry half. Store in refrigerator.
CREAM CHEESE BROWNIES
A friend from church shared this recipe with me. Cream cheese makes these moist and chewy brownies finger-lickin’ good!
—CAROLYN REED NORTH ROBINSON, OH
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 1/2 DOZEN
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2 packages (8 ounces each) cream cheese, softened
2 cups sugar, divided
3 tablespoons milk
1 cup butter, softened
2/3 cup instant hot cocoa mix
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup chopped nuts
1. In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well.
2. Pour half into a greased 13x9-in. baking pan. Spread with the cream cheese mixture. Top with the remaining batter. Cut through batter with a knife to swirl the cream cheese.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
NOTE This recipe was tested with Swiss Miss instant cocoa.
TOP TIP
CREAM CHEESE 101
Cream cheese is soft, mild tasting cheese produced from unskimmed cow’s milk. It is used to enrich cheesecakes, frosting, dips, spreads and more.
BROADWAY BROWNIE BARS
Broadway brownies are a big hit every time I serve them. They’re a little softer than most bars, but they have a gooey factor you will have a hard time resisting.
—ANNE FREDERICK NEW HARTFORD, NY
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PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. • MAKES: 2 1/2 DOZEN
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FILLING
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
BROWNIE
1/2 cup butter, cubed
1 ounce unsweetened chocolate
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
TOPPING
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows
FROSTING
1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 ounce unsweetened chocolate
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 350°. In a small bowl, combine first six ingredients until smooth; set aside.
2. In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended.
3. Spread brownie batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.
4. Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.
5. For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Place bars in the refrigerator to chill thoroughly. Cut into squares.
CHOCOLATE CHIP CHEESECAKE BARS
I got this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two classic flavors—chocolate chip cookies and cheesecake—in one bite, they are a hit with our three grown children.
—JANE NOLT NARVON, PA
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PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 2 DOZEN
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3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups miniature semisweet chocolate chips
3/4 cup chopped pecans
FILLING
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
2. Set aside a third of the dough for topping. Press remaining dough into a greased 13x9-in. baking pan. Bake at 350° for 8 minutes.
3. Meanwhile, in a small bowl, beat the cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
4. Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.
GERMAN CHOCOLATE DUMP CAKE
We make this cakey brownie for our Sunday lunches when the whole family gets together. The cream cheese topping is so good it doesn’t need additional frosting.
—KRISTY MOORE HIRAM, GA
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PREP: 15 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 15 SERVINGS
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1 cup flaked coconut
1 1/2 cups chopped toasted pecans, divided
1 package devil’s food cake mix (regular size)
8 ounces cream cheese, softened
1/2 cup butter, melted
2 teaspoons vanilla extract
2 cups confectioners’ sugar
1/2 cup semisweet chocolate chips
1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
2. Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour thew batter into prepared pan.
3. In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners’ sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
ORANGE CHEESECAKE BARS
I remember when my first grade teacher treated our class to little cups of orange sherbet and vanilla ice cream swirled together, so I captured the same delicious flavor in these creamy layered bars.
—CONNIE FAULKNER MOXEE, WA
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PREP: 15 MIN. + CHILLING • BAKE: 45 MIN. + COOLING • MAKES: 3 DOZEN
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2 cups crushed vanilla wafers (about 60 wafers)