Happy 11/11/11!
Last week was daughter's birthday. Good thing it wasn't this week -- it has be a CRAZY one!! Friday and Saturday I will be a busy bee selling my aprons and goodies at our local craft fair. Whew...I have been chained to my sewing machine and missing ALL that goes on in blogland. I'm looking forward to spending some of Sunday afternoon getting caught up with my blog reading :)
Jess' birthday treats was a old favorite at our house -- Double Fudge Cream Cheese Bars (also known as PMS Brownies at our house, lol)! She has always loved anything chocolate and LOVES cheesecake almost as much as her Momma! I cannot even tell you the first time we made these wonderful bars -- years and years ago. The recipe comes from my favorite blue Land O'Lakes Cookbook -- I am on my THIRD copy of this cookbook and my current copy is held together with a giant rubber band. Not a bad recipe in the lot :)
Double Fudge Cream Cheese Brownies
(Printable Version)
1 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1-1/2 cups all-purpose flour
4 eggs, slightly beaten
2 tsp vanilla
1 tsp baking powder
1 tsp salt
1 cup semi-sweet chocolate chips
Filling:
1/4 cup sugar
1 (3-ounce) package cream cheese, softened
1 egg
1 Tbsp all-purpose flour
2 Tbsp butter, softened
1/2 tsp vanilla
Heat oven to 350°F. Line bottom of 13x9-inch baking pan with parchment paper, extending paper over pan edges. Set aside. Melt 1 cup butter and unsweetened chocolate in 2-quart saucepan over medium heat, stirring occasionally, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients except chocolate chips; mix well. Gently stir in chocolate chips. Spread half of batter into parchment paper-lined pan. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over brownie batter in pan. Spoon remaining batter over cream cheese mixture. (Some cream cheese mixture will show through batter.) Bake for 30 to 35 minutes or until brownie begins to pull away from sides of pan. Cool completely. Use edges of parchment paper lining to lift bars from pan. Place onto cutting board. Pull back edges of parchment for easy cutting; cut into bars. Store refrigerated.
Posting to Michael's Foodie Friday and Honey's Potpourri Party!
