Time 1h10m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.
Time 55m Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Time 2h20m Yield 16 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into pan. In medium bowl, beat cream cheese, sugar, vanilla and remaining 1 egg with electric mixer on low speed until smooth. Drop mixture by generous tablespoonfuls randomly onto batter; cut through batter with knife for marbled effect. Sprinkle with remaining 1/2 cup chocolate chips. Bake 35 to 40 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
Time 2h30m Yield 16 square brownies or 32 bars or triangles Number Of Ingredients 17 Steps:
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees. Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside. To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand. To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition. Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again. Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean. Cool to room temperature. Then place in the freezer for about one hour until firm. Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up. Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.
Yield 10 servings Number Of Ingredients 7 Steps:
Preheat oven to 350˚F (180˚C). Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. Remove brownies and lower oven temperature to 325˚F (165˚C). Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. Remove cheesecake and refrigerate for 4 hours, or overnight. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth. Allow the ganache to sit for 10-15 minutes. Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. Allow ganache to cool and set for 30 minutes. Enjoy!
Time 1h25m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with 1 tablespoon of the butter. For the batter: Heat a double boiler over medium heat. Add the butter and chocolate and stir until the chocolate has melted. Take off the heat and let cool slightly. Whisk in the brown sugar and eggs. Fold in the flour, walnuts and salt with a wooden spoon. For the goat cheese mixture: Blend together the goat cheese, sugar and egg in a large bowl using an electric beater on low speed. Pour the brownie mixture into the baking dish, and then evenly disperse spoonfuls of the cheese mixture over the batter. With a knife, score the surface into a pattern. Bake until a test toothpick comes out clean, 40 minutes. Cool the brownies on a rack, and then cut into bars and refrigerate.
Time 1h Yield Serves 6 Number Of Ingredients 0 Steps:
Mix together in a bowl all the ingredients for the cheesecake and set side Melt the dark chocolate in a bowl. When melted add the butter, sugar and eggs mixing well after each addition Butter a baking tin and dust with some flour. Spread 2/3 of the brownie mixture on the base of the tin. Spread the cheesecake mixture on top. Spoon the remaining brownie mixture in heaps then swirl the mixtures together Bake for 35 min in the oven 180C/fan 160C/gas 6
Time 40m Yield 2 dozen. Number Of Ingredients 9 Steps:
In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 150C/300F/GMk2. Grease a 8in (20cm) loose bottom tin and line the base with grease-proof paper. Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water. Melt 7 oz (200g) of the white chocolate in the same way. Allow to cool slightly. Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin. Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate. Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect. Bake in the oven for 50-55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper. Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.
Time 50m Yield 16 brownies Number Of Ingredients 9 Steps:
For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined. Gently stir in the flour. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixtures together. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.
Time 45m Yield 2 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Yield 24 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined. Use a spatula to fold in the chocolate chips. Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked. While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps. Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined. After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies. Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie. Return to the oven for 15 more minutes, until the cheesecake filling is set. Let cool, then cut into squares and serve. Enjoy!
