Cream Cheese Mint Swirl Brownies With Chocolate Glaze Recipes

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MINT SWIRL BROWNIES



Mint Swirl Brownies image

Love Mint & Chocolate. These are pretty also. Add to a cookie tray for that touch of green color, and the mint flavor. From a 1981 cookie book.

Provided by ChrisF

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 16

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
3/4 cup sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped nuts
1 ounce unsweetened chocolate square, melted and cooled
1/2 teaspoon peppermint extract
3 -5 drops green food coloring
1 ounce unsweetened chocolate square
1 tablespoon butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
2 tablespoons boiling water (aprox)

Steps:

  • Cream together cream cheese, butter and sugar, beat in eggs.
  • Stir together flour, baking powder, and salt; stir into creamed mixture.
  • Spoon half of the batter into another bowl; stir in nuts and chocolate.
  • Drop chocolate batter from tablespoon checkerbord fashion into greased 9X9X2 inch baking pan.
  • To remaining batter, stir in extrast and food coloring.
  • spoon green batter into open spaces in baking pan.
  • Swirl with spatula to marble; do not over stir.
  • Bake at 350 degrees for 15 to 20 minutes.
  • Cool.
  • Glaze: Melt chocolate and butter over low heat; stir constantly.
  • Remove from heat; stir in powder sugar and vinilla till crumbly.
  • Blend in enough boiling water till pouring consistency.
  • Pour glaze over top and cut into bars.

CHOCOLATE-GLAZED BROWNIES



Chocolate-Glazed Brownies image

These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. -Deb Anderson, Joplin, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 large egg whites, room temperature
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE SWIRL BROWNIES



Cream Cheese Swirl Brownies image

I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. -Heidi Johnson, Worland, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 7

3 large eggs, divided use
6 tablespoons reduced-fat 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) reduced-fat cream cheese

Steps:

  • Preheat oven to 350°. Separate 2 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 remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CHOCOLATE-SWIRL BROWNIES



Chocolate-Swirl Brownies image

Looking for an easy way to earn your stripes as best brownie baker on the block? This chocolate-and-cream cheese confection should do the trick.

Provided by My Food and Family

Categories     Dairy

Time 2h35m

Yield 32 servings

Number Of Ingredients 9

1/2 cup butter or margarine
2 oz. BAKER'S Unsweetened Chocolate
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups sugar, divided
3 eggs
2 tsp. vanilla, divided
1 cup flour
1 cup finely chopped walnuts, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray; set aside. Microwave butter, unsweetened chocolate and 2 oz. semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is completely melted, stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended.
  • Mix 1-1/2 cups sugar, eggs and 1 tsp. vanilla in large bowl. Stir in chocolate mixture, flour and 1/2 cup nuts until blended; spread into prepared pan.
  • Bake for 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.
  • Beat cream cheese, remaining sugar and remaining vanilla until creamy; stir in remaining nuts. Spread over brownies. Melt remaining semi-sweet chocolate; drizzle over icing. Swirl gently with knife. Use foil handles to lift brownies from pan before cutting into squares.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SWIRL BROWNIES



Swirl Brownies image

Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavorful for up to two days. Serve warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 9

Number Of Ingredients 10

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature, plus more for baking dish
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips (about 7 ounces)
1 1/4 cup sugar
2 large whole eggs
2 3/4 teaspoons pure vanilla extract
4 ounces cream cheese
2 large egg yolks

Steps:

  • Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
  • Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
  • Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
  • Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.

CHOCOLATE-MINT SWIRL CAKE



Chocolate-Mint Swirl Cake image

From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 18

2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1/8 teaspoon peppermint extract
3 drops green food color
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup Gold Medal™ all-purpose flour
1 cup water
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
  • In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
  • Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g

BROWNIES WITH CREAM CHEESE SWIRL



Brownies with Cream Cheese Swirl image

Provided by George Panagos

Yield Makes 16

Number Of Ingredients 19

For swirl
3 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
For brownies
6 ounces sweet baking chocolate (such as Baker's German's Sweet Chocolate), chopped
3 tablespoons unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • Make swirl
  • Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour and vanilla. Set mixture aside.
  • Make brownies
  • Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
  • Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.

CHOCOLATE MINT BROWNIES



Chocolate Mint Brownies image

Indulge in a classic bar with three delicious layers-fudgy brownies, minty filling and chocolate glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 11

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 tablespoons butter, softened
3 oz cream cheese, softened
2 tablespoons heavy whipping cream
3 cups powdered sugar
1/4 teaspoon mint extract
Betty Crocker™ green gel food color
1/3 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1/3 cup butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  • In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
  • Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 46 g, TransFat 0 g

MINT CHOCOLATE BROWNIES



Mint Chocolate Brownies image

Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.

Provided by macaroni

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h50m

Yield 20

Number Of Ingredients 14

1 cup white sugar
1 cup butter, melted
½ cup cocoa powder
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon vanilla extract
1 pinch salt
2 cups powdered sugar
¼ cup melted butter
2 ½ tablespoons milk
2 tablespoons mint extract
4 drops green food coloring
1 (12 ounce) bag semisweet chocolate chips
⅓ cup cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
  • While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
  • Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g

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From itsyummi.com


CREAM CHEESE SWIRL BROWNIES - FAMILY AROUND THE TABLE
2022-03-25 Preheat oven to 350 degrees F. Spray a 9-inch baking pan with cooking spray and set aside. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat butter and ¾ cup sugar until crumbly. Add the whole egg, one egg white and vanilla, mix well.
From familyaroundthetable.com


CHOCOLATE CREAM CHEESE SWIRL BROWNIES - A PRETTY LIFE IN THE …
You can eat these brownies about an hour or so after they have baked, but they are really warm and kind of messy…which would make them great with vanilla ice cream. BUT, let these sit for at least 3 hours, or even chill them, they are divine. Dense, rich, chewy and so so chocolatey! A brownie at its best! Print. Recipe adapted from this recipe.
From aprettylifeinthesuburbs.com


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