Ingredients
1 (4-oz.) bittersweet chocolate baking bar, chopped3/4 cup butter
2 1/4 cups sugar, divided
4 large eggs
1 (1-oz.) bottle red liquid food coloring
1/4 teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 (8-oz.) package cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch
pan with aluminum foil, allowing 2 to 3 inches to extend over sides;
lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at
HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at
30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time,
whisking just until blended after each addition. Add food coloring,
peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour
and 1/8 tsp. salt. Pour batter into prepared pan.
3. Beat cream cheese and remaining 1/4 cup sugar at medium speed
with an electric mixer until fluffy. Add egg whites and remaining 1 tsp.
vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth.
Drop cream cheese mixture by heaping tablespoonfuls over batter in pan;
gently swirl with a knife.
4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted
in center comes out with a few moist crumbs. Cool completely in pan on a
wire rack (about 1 hour). Lift brownies from pan, using foil sides as
handles. Gently remove foil; cut brownies into squares.
Source : myrecipes.com
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