| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
20 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 3/4 |
c |
Unsalted butter; cut into pieces |
| 3 |
oz |
Unsweetened chocolate; chopped |
| 1/2 |
ts |
Expresso powder |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
c |
Toffee brickle baking bits |
|
|
Butterscotch Swirl |
| 3/4 |
c |
Butterscotch morsels |
| 1/4 |
c |
Flour |
| 2 |
oz |
Cream cheese; room temperature |
INSTRUCTIONS
Heat oven to 350. Line a 13" x 9" x 2" baking dish with aluminum
foil. Coat with nonstick cooking spray.
Stir together flour, salt and baking powder in a small bowl.
Melt butter in a large bowl in the microwave oven at 100% power for
about 90 seconds or in a large saucepan over low heat. Off heat, stir
in the chocolate and espresso powder until smooth. Stir in sugar.
Beat in eggs and vanilla until blended. Stir in flour mixture and
brickle bits until combined. Scrape into prepared baking dish.
Prepare swirl: Melt butterscotch morsels in a medium size bowl in the
microwave following package directions or in the top of a double
boiler over simmering water; stir until smooth. Stir in flour and
cream cheese until blended. Scrape into plastic food storage bag,
pushing mixture to one corner; snip off 1/4 inch from one corner.
Squeeze cream cheese mixture in a decorative pattern over the top of
the brownie mixture. Swirl with knife to blend mixtures in a marble
pattern if desired.
Bake in 350 oven for 25 minutes or until center is just firm to
touch. Cool brownie completely in pan on wire rack. Cut into 20 bars.
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