Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Brownie Bombs
4 oz. unsweetened
chocolate squares
1/2 cup unsalted butter
1 2/3 cups sugar
1/2 tsp. vanilla
3 eggs
3/4 cup all purpose flour
1 8-ounce pkg. cream cheese, softened
1 egg
4 tsp. all purpose flour
1/4 tsp. vanilla
1/2 cup semi-sweet chocolate chips
In a saucepan, melt the unsweetened chocolate and butter over low heat, Remove
from heat. Stir in 1 1/3 cups of the sugar and the 1/2 tsp. vanilla. Cool the
mixture for 15 minutes. Beat in the eggs and the 3/4 cup flour.
In a mixing bowl, mix the remaining 1/3 cup sugar, cream cheese, the 1 egg, the
4 tsp. flour and the 1/4 tsp. vanilla.
Coat a 8"x8"x2" baking pan with non-stick cooking spray. Spread 2/3 of the
chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with
remaining chocolate batter.
Bake at 350 degree oven for 20 minutes. Sprinkle with semi-sweet chocolate
pieces. Bake for 12 minutes more. Cool. Cover; store in refrigerator. Let the
chilled dessert stand at room temperature for 30 minutes before serving.
Yield: 16 Servings
Better Homes and Gardens 1994 Chocolate
Recipe Contest
