It is a rare child who does not like chocolate, particularly when presented in the form of a brownie. The brownies being presented here are doubly good due to the delicious filling nestled in the middle.
The recipe for double-cool brownie and cream bars is found in The Math Chef, written by Joan D’Amico and Karen Eich Drummond. It yields 18 (3” x 1 ½”) brownies.
- 1 cup (2 sticks) margarine
- 4 (1-ounce) squares semisweet chocolate
- 2 cups sugar
- 1 ½ cups all-purpose flour
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- Vegetable cooking oil
- ¼ cup confectioner’s sugar
- 2 tablespoons softened margarine
- 1 (3 ounce) package cream cheese, softened at room temperature for 1 hour
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- Preheat oven to 350°F.
- Spray baking pan with vegetable oil cooking spray.
- Put margarine and semisweet chocolate squares in saucepan.
- Cook over medium heat, stirring constantly, with wooden spoon until margarine and chocolate melt. Turn off heat and set aside.
- In medium bowl, use a different wooden spoon to combine sugar and flour.
- In small bowl, whisk eggs together.
- Add salt, baking powder and vanilla extract to the eggs. Whisk again.
- Add egg mixture and melted margarine and chocolate to the flour mixture. Stir until well combined (about 50 strokes).
- Spread half the brownie mixture in the sprayed baking pan.
- To make filling, use electric mixer, on medium speed, to beat sugar and margarine together in a second mixing bowl.
- Add softened cream cheese and continue to beat until smooth.
- Slowly mix in flour and vanilla extract. Beat on medium speed for about 2 minutes.
- Pour filling over brownie mixture in baking pan. Spread evenly with rubber spatula.
- Spoon remaining brownie mixture over filling. Spread with rubber spatula.
- Bake 45 – 50 minutes, or until firm.
- Let brownies cool for at least 1 hour.
- Cut brownies into 18 (3 ½ x 1 ½ inch) bars.