Cheesecake Brownie Hearts

In honor of Valentine's Day, I thought it would be a great idea to make brownies in heart shaped pans.  They sell them in almost any grocery or party store.  I even saw them in a drug store the other day.  I found the silicone ones which are great for easy removal, but a metal one will work just as well.  If you can't find them then a regular muffin tin works just as well or a brownie pan.

Ingredients:
Brownies:
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetend cocoa powder
1/4 teaspoon salt

Cheesecake topping:
1 8 ounce package cream cheese
1 egg
1/3 cup white sugar

Directions:
Preheat oven to 350 degrees.  Well grease whatever pan you are using, especially if it is a metal pan.

In one bowl mix together the oil, sugar, and vanilla.  Beat in one egg at a time until fully combined.  Carefully beat in the flour, cocoa powder and salt until combined.

This batter made about 12 hearts, which would be the equivalent of 12 muffin tins or one 9 x 9 in baking dish.  Distribute batter evenly between every muffin cup.

In a separate bowl beat together the cream cheese, egg, and sugar until light and fluffy.  Drop about a tablespoon onto each muffin cup.  Using a knife, swirl the cream cheese into the brownie.

Bake for 19-21 minutes or until cheesecake sets up on top.  Cool for an hour.  Gently remove from pan.  Serve and enjoy!

*Justine's Tip*- after greasing your pan, put it in the freezer for 15 minutes.  This creates a barrier so the food will not stick!

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Pumpkin Brownies

So brownies are one of my favorite things ever.  I found a recipe for brownies that are actually faster than box brownies and way better.  And adding pumpkin in the middle made them absolutely unbelievable. Make these for any fall occasion.  They are warm, gooey, with just the right amount of pumpkin.

Ingredients:

1 1/2 cups sugar

3/4 cup flour

3/4 cup cocoa powder

3 eggs

1 1/2 sticks butter

3/4 cup semi sweet chocolate chips

1/2 cup brown sugar

7 oz canned pumpkin (usually half of a normal can, NOT PUMPKIN PIE FILLING)

2 tablespoons cinnamon

Directions:

Preheat oven to 325 degrees.

In a large bowl, melt the butter in the microwave for about 1 minute.  Stir in the white sugar, flour, cocoa powder, and eggs.  Once completely stirred, place about 1/3 of the batter in the bottom of a greased 13 x 9 baking dish.  It is very thick so it might take some good spreading, but don't worry if it doesn't completely cover the bottom of the pan.  Bake in the oven for 5-7 minutes.

While the bottom layer is baking, in a separate bowl mix the pumpkin, chocolate chips, brown sugar, and cinnamon.  Then put 1/2 cup of the remaining brownie batter and stir together.  

Once the bottom layer comes out of the oven, pour the pumpkin mixture on top and spread.  Then put the remaining brownie batter on top of that and spread.  Again it is very thick and may be difficult to spread.  I would put small spoonfuls all over the top and then try to spread.  

Bake in the oven for 30-35 minutes.

Allow to cool for at least 2 hours.  Cut into squares and enjoy!  Beware, you can't eat just one!

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Mocha Fudge Brownies

Ingredients:

1 ounce semi-sweet chocolate

¾ cup sugar

1 stick butter, softened

2 eggs

2 teaspoons instant espresso powder

1 teaspoon vanilla

½ cup all purpose flour

½ cup chopped toasted almonds

1 cup milk chocolate chips, divided

1 cup heath chips or toffee chips

Directions:

Preheat oven to 350 degrees.  Grease an 8 inch baking pan. 

Melt semi sweet chocolate in top of double boiler or in the microwave.  In the microwave, put it in intervals of 30 seconds to be sure not to burn.  After each 30 seconds stir the chocolate for another 30 seconds. 

Beat sugar and butter in bowl and beat with an electric mixer.  Add eggs and beat until light and fluffy.  Add melted chocolate, espresso powder, vanilla and beat until well blended.  Stir in flour, almonds, ½ cup chocolate chips, and heath chips.  Spread the batter evenly into the greased pan.

Bake 25 minutes or until just firm.  Sprinkle with remaining ½ cup of chocolate chips. Let stand until chips melt.  Then spread it evenly over the brownies.  Cut into squares and cool completely. Enjoy!

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Brookies

These are the ultimate dessert, a combination of cookies and brownies.  What's better than that?  If you are short on time use your favorite brownie mix and your favorite store-bought cookie dough.  Don't forget to serve them hot with vanilla ice cream.

Brownies:
Ingredients:
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees. 

In a medium bowl, mix together the oil, sugar, and vanilla.  Beat in eggs one by one until the ingredients are completely combined.  In a separate bowl combined the flour, cocoa powder, baking powder, and salt.  Add a little bit at a time and stir after each addition until all has been completely combined. Stir in chocolate chips.

Line a 13 by 9 inch pan with aluminum foil and spray with cooking spray.  Then pour the batter in and set aside while you make the cookie batter.

Cookies:
Ingredients:

2 1/4 cups all-purpose flour 

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi sweet chocolate chips

Directions:

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips until evenly distributed.

Using your hands, drop little dollops of cookie dough all along the top of the brownie batter.

Bake in the oven for 45-50 minutes or until set.  Allow to cool for 15 minutes and remove them using the aluminum foil.  Then cut the bars and serve with vanilla ice cream.  Enjoy!

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