Strawberry Cheesecake Brownie Cupcakes

Brownies:
 I used the brownie recipe found here omitting the fudge.

Cheesecake:
 2 ( 8 oz pkgs ) cream cheese
1 (14 oz ) can sweetened condensed milk
2 T lemon juice
2 large eggs

Strawberry Jam:
Jam of your choice

Instructions:

• Preheat oven to 325 degrees and prepare 3 cupcake pans with 36 cupcake liners. 
• Prepare brownies according to recipe. 
• Cream cream cheese until it is light and fluffy. Slowly beat in sweetened condensed milk and lemon juice. Beat in eggs one at a time. 

 Build cupcakes:

• Put just enough brownie batter into the cupcake cups to just cover the bottom (about 1 Tablespoon). 
• Add cheesecake batter until cups are about 2/3 full. 
• With about 1/2 tsp of strawberry jam place 3 small dabs onto each cupcake. 
• Bake for about 25 minutes
• Remove immediately from cupcake pans 

Note: There may be left over brownie batter. Enjoy a small pan of brownies. :)

B's Dark Chocolate Cookie Bars

So, my 6 year old daughter told me yesterday that she wanted to make brownies. She then proceeded to tell me how she wanted to make them. First she wanted to start with some left over melted 60% dark chocolate. She then asked what we had for making cake. I said we had flour, butter, sugar and an egg. She said we could add those things too. She wanted me to write down her recipe. So I wrote:
1/4 cup butter 
leftover melted chocolate (I think it was 3-4oz bittersweet chocolate)
I then showed her the other baking chocolate that we have. She thought the unsweetened chocolate looked good. I asked her how much she wanted to add, 2,3 or 4 squares? She thought 2 squares looked good.
2 oz unsweetened chocolate 
I then asked her how she wanted to mix the ingredients. Melt the butter with the chocolate then add the other ingredients or beat the butter and the sugar then add melted chocolate?
She said she wanted to melt the chocolate and the butter together.
I then asked how much sugar she wanted to add to the chocolate. She tasted it and thought 1/4 cup would be good.
1/4 cup sugar  She then tasted it again and really liked it!
She added 1 egg because it was all we had.
I asked her if she thought vanilla would be good to add. She thought it would. I showed her the 1 tsp and the 1 T and asked her how much she thought would be good. She said 1 T would be good. So I added a Scant 1 T of Vanilla
She then told me we needed to add "2/4" of Flour. So I did as I was instructed. I then asked if she thought salt might be a good idea. She told me maybe just a tiny bit.
So I added 1/4 tsp salt.
I showed her the dough and we thought it might need a little more flour. She told me to add another 1/4 cup.
3/4 cup flour.

We pressed the dough into an 8in square baking dish and baked at 350* for 15 min.

She then said we needed to add melted chocolate chips on top. She sprinkled chocolate chips onto the hot what turned out to be chocolate cookie bars and spread them when they had melted.
She then garnished them with 4 whole strawberries.

When she started to tell me her recipe, measurements and all, I realized the recipe could actually work. So I told her we could experiment and see what might happen. The results were a very dark chocolatey cookie bar that melts in your mouth.
I think I would be willing to make this again!

Chocolate Pumpkin Bar

1/2 C Pumpkin
1/3 C Brown sugar
1 egg
2 egg whites
2 Tbs oil
3/4 C Flour
1 tsp baking powder
1/4 C cocoa powder
1/2 tsp Cinnamon
1/4 tsp salt
1/2 to 1 C Chocolate chips

Combine pumpkin, sugar, eggs, and oil. Beat with an electric mixer until blended.
Add flour, baking powder, cocoa, cinnamon, and salt. Beat until combined. Stir in chocolate chips.

Bake at 350* in a greased 8 or 9 inch pan for 17 min or until a toothpick comes out clean.

Serves 9
4 points using 1 cup of chocolate chips
3 points using 1/2 cup chocolate chips

Fudge-Topped Brownies

1 Cup Butter
4 Squares (1oz each) Unsweetened chocolate
2 cups sugar
2 tsp vanilla extract
4 eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup chopped walnuts (optional)
TOPPING:
4 ½ cups sugar
1 can (12oz) evaporated milk
½ cup butter
1 pkg (12oz) semisweet chocolate chips
1 pkg (11 ½ oz) milk chocolate chips
1 jar (7oz) marshmallow crème
2 tsp vanilla extract
2 cups chopped walnuts (optional)

Follow the melting instructions on the package of the unsweetened backing chocolate squares. Melt Chocolate squares and butter, stir to combine. Blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour into a greased 13x9x2in baking pan. Bake at 350 degrees for 25-30 min. or until top springs back when lightly touched.
FUDGE:
In a larger saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Reduce heat; simmer 5 min. stirring constantly. Remove from heat. Stir in chips,crème and vanilla;beat until smooth. Add nuts. Spread over warm brownies. Cool in fridge until firm. Cut into 1-in squares. Yield: A LOT!!!
This recipe also works great cut in half. Just use an 8x8 or 9x9 pan

Cream Cheese Brownies

Brownie Base
2/3 cup all-purpose flour
¼ tsp salt
½ tsp baking powder
2oz unsweetened chocolate
4oz bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 tsp vanilla extract
3 large eggs

Cream cheese filling
8oz cream cheese, at room temperature
¼ cup sugar
½ tsp vanilla extract
1 egg yolk

1. Combine dry ingredients in a small bowl; set aside.
In a large bowl melt the chocolate alone in the microwave for 2 min on power level 50%. Stir chocolate, add butter. Continue microwaving for 2 more min on 50%, stopping to stir after 1 min. Wisk in sugar and vanilla. Cool slightly. Wisk in eggs one at a time, fully incorporating each before adding the next. Add dry ingredients; whisk until just incorporated.
2. In a small bowl beat cream cheese with sugar vanilla and egg yolk.
3. Prepare 8-inch pan by placing a large sheet of tinfoil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
4. Pour half of brownie batter into prepared pan. Drop half of cream cheese mixture by spoonfuls over batter. Repeat. Use blade of a table knife to gently swirl batter and cream cheese filling.
5. Bake at 325 degrees until edges of brownies have puffed slightly, center feel not quite firm when touched lightly, and toothpick comes out with several moist, fudgy crumbs. About 50-55 min.
6. Cool in pan for 5 min. Remove from pan and cool on a cooling rack until room temperature. Rap in tinfoil and cool in fridge for 3 hours or freezer for 1 ½ hours. Cut into 16 squares and serve.

(Cooke’s Illustrated “The Best Recipes” Cook Book)

Ultimate Fudgy Brownies

The America's Test Kitchen

Ingredients:
5 oz bittersweet or semisweet chocolate
2 oz unsweetened chocolate
8 Tbsp unsalted butter
3 Tbsp Cocoa
1 1/4 sugar
3 large eggs
2 tsp. vanilla extract
1/2 tsp salt
1 cups all-purpose flour


Directions:
1. Heat oven to 350 degrees. Line an 8x8 pan with tinfoil lightly coat with cooking spray. (so that you can cut them into nice looking squares).

2. Melt the chocolate and butter in a microwave oven at 50% for 2 minutes. Whisk the cocoa and the sugar into the chocolate mixture. Whisk in the eggs,one at time. Add the vanilla. Lastly, fold in the flour and the salt until no streaks remain.

3. Scrape batter into baking pan (the batter will hang together like a bread dough) and press into place with a large rubber spatula. Bake about 35 minutes or until a cake tester comes out with just a few crumbs attached. Let cool 2 hours [! -- I can't wait quite that long] before removing, cutting and serving.

Number Of Servings:How much of a chocolate glutton are you? 9 brownies

Preparation Time:10 minutes