Brownie Nut Cake With Chocolate Cream Cheese Frosting Recipes

CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

BROWNIE NUT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
• Once cake is completely cool, frost and serve.

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.
• Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.
• Spread frosting over cooled brownies; drizzle caramel topping on top. Cut into squares.

CHOCOLATE CREAM CHEESE BROWNIE CAKE

Steps:

• For cake, heat oven to 350 degrees.
• Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
• Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
• Cool to room temperature.
• Mix flour, sugar, baking soda and salt in large bowl.
• Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
• Beat in sour cream, eggs and vanilla until smooth.
• Pour into pans.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire rack.
• Cool completely.
• For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
• Beat in powdered sugar and vanilla on low speed until smooth.
• When cake is cooled completely, fill layers with cream cheese filling.
• For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
• Gradually beat in remaining ingredients on low speed until smooth.
• Frost side and top of cake with chocolate frosting.
• Press walnuts on side of cake, if using.
• Store cake covered in refrigerator.

FROSTED CREAM CHEESE BROWNIES

Steps:

• Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F.
• Spray 9 X 13-inch baking pan with nonstick spray.
• Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. (This helps to lift the brownies out of the pan with ease).
• Spray foil with nonstick spray.
• Whisk flour, baking powder, and salt in small bowl.
• Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat.
• Whisk sugar and vanilla, then eggs into chocolate mixture.
• Whisk until glossy and smooth, about 1 minute.
• Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out with some moist crumbs attached, about 22-24 minutes.
• Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth.
• Spread cream cheese frosting over brownies.
• Sprinkle nuts or coconut over.
• DO AHEAD Chocolate brownies can be made 1 day ahead.
• Cover and chill.
• Using foil overhang for handles, remove brownies from pan.
• Cut into 18 squares; serve cold or at room temperature.
• **Cook time does not include cooling completely after baking or chilling in refrigerator before cutting and serving.

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.