Side Pannel
Boom Booms
Ingredients List
- 4 oz Unsweetened chocolate
- 1 Stick unsalted butter; room
- -temp
- 1 1/4 c Plus
- 1 tb Sugar
- 1/2 ts Vanilla extract
- 3 lg Eggs; room temp
- 3/4 c All-purpose flour
Directions
CREAM CHEESE FILLING
8 oz Cream cheese; chilled
1 1/2 ts All-purpose flour
5 tb Sugar
1 lg Egg; room temp
1/4 ts Vanilla extract
Preheat oven to 300F. Lightly grease an 8" square pan with butter or
vegetable oil.
Melt the chocolate and butter in the top of a double boiler placed over
simmering water [I melt mine in the nukebox; 2 mins, high Babs]. Cool
the mixture for 5 minutes.
Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture. Using an electric mixer on medium speed, mix until blended, about
25 seconds [I'd just do it by hand with fork or whisk]. Scrape the bowl
with a rubber spatula.
Add the vanilla. With the mixer on medium-low speed, add the eggs one at a
time, blending after each addition until the yolk is broken and dispersed,
about 10 seconds. Scrape the bowl after the last egg and blend until
velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl. Set
aside.
Cream Cheese filling: Mix all the filling ingredients in a food processor
and process until blended, about 45 seconds. Set aside.
Spread about 2/3 of the brownie batter in the prepared pan. Spread the
cream cheese filling over the brownie batter. Using a spoon, scoop the
remaining brownie batter over the filling in nine equal mounds arranged in
rows of threes so that there is some space between them.
Run a chopstick or the handle of a wooden spoon back and forth the length
of the pan, making parallel lines about 1-1/2 inches apart, then do the
same thing in the othre direction as if making a grid. This will marbleize
the two mixtures. Shake the pan gently back and forth to level the batter.
Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes. Allow the brownies
to cool for 1 hour before cutting.
8 oz Cream cheese; chilled
1 1/2 ts All-purpose flour
5 tb Sugar
1 lg Egg; room temp
1/4 ts Vanilla extract
Preheat oven to 300F. Lightly grease an 8" square pan with butter or
vegetable oil.
Melt the chocolate and butter in the top of a double boiler placed over
simmering water [I melt mine in the nukebox; 2 mins, high Babs]. Cool
the mixture for 5 minutes.
Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture. Using an electric mixer on medium speed, mix until blended, about
25 seconds [I'd just do it by hand with fork or whisk]. Scrape the bowl
with a rubber spatula.
Add the vanilla. With the mixer on medium-low speed, add the eggs one at a
time, blending after each addition until the yolk is broken and dispersed,
about 10 seconds. Scrape the bowl after the last egg and blend until
velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl. Set
aside.
Cream Cheese filling: Mix all the filling ingredients in a food processor
and process until blended, about 45 seconds. Set aside.
Spread about 2/3 of the brownie batter in the prepared pan. Spread the
cream cheese filling over the brownie batter. Using a spoon, scoop the
remaining brownie batter over the filling in nine equal mounds arranged in
rows of threes so that there is some space between them.
Run a chopstick or the handle of a wooden spoon back and forth the length
of the pan, making parallel lines about 1-1/2 inches apart, then do the
same thing in the othre direction as if making a grid. This will marbleize
the two mixtures. Shake the pan gently back and forth to level the batter.
Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes. Allow the brownies
to cool for 1 hour before cutting.
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