Live a Sweet Life
Life is good and baking is sweet. Baking is my passion and I hope to inspire you to try it out!
I love you, I hate you, I love you, I hate you.
Yes, I love them. They taste awfully good. Sure don't hate them, I just hate that everything went wrong while making them. Sometimes life isn't so sweet.
Let's start at the beginning…….
Brownies Take One:
"These sound so good. Hey look they aren't even that hard to make!" *Puts on oven, in goes brownies* Tick, tick, tick, 10 minutes pass. "Hey! Why does it smell like something is burning??" *Runs to oven* "OH NO!!"
Yeah, our oven decided to jump headfirst into it's death. The knob was set on 325 but in reality the oven was probably on like 500. They burned in, I kid you not, like 15 minutes. Raw inside, black as coal outside.
Brownies Take Two:
*Going back to Jersey* "What's there to do in New Jersey? Seriously, not so much." I'll tell you what happened, another brownie epidemic. Luckily, this one turned out to be much smaller and actually edible. Too many things on my mind, I forgot to add the dry ingredients. Alright, the brownies where only in the oven for 2 minutes, they won't be as pretty but they sure as hell can be saved.
Final Result:
Pretty damn good. A fudgy brownie with a subtle cream cheese flavor and nice little crunchy toffee pieces on top. I admit, I wish they came out prettier but they still tasted super nice. Fudgy, creamy, and a little crunchy. Well worth the second try, bravo. I'll even give them a third try! Now we can live a sweet life!
Cream Cheese Brownies with Toffee Bits
Recipe from Recipe Girl
Ingredients:
FILLING:
1 (8-ounce) package cream cheese, cold
1/3 cup granulated white sugar
1 large egg, at room temperature
2 Tablespoons all-purpose flour
BROWNIES:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
5 ounces unsweetened chocolate, chopped
2 cups granulated white sugar
3 large eggs, at room temperature
2 Tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
1-2 packages toffee bits
Directions:
–Preheat oven to 325°F. Grease and flour 13×9-inch baking pan.
–FILLING:Beat cream cheese with sugar until smooth. Add egg and flour and beat well. Set aside.
–BROWNIES:In another bowl, whisk together flour, baking powder and salt. Set aside.
–In a medium saucepan over low heat, melt butter with the chocolate, stirring until smooth. Remove from heat, transfer to a large bowl, and bring to lukewarm temperature, 5 minutes. Stir in the sugar. Add eggs, milk, & vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in toffee bits as seen fit
–Reserve 1/2 cup of the brownie batter. Spread the rest of the batter evenly in the prepared pan. Drop cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling. Using a small knife, swirl the two batters together.
–Sprinkle toffee bits over the top (as much as you want, I didn't even use the bag of toffee for the whole recipe)
–Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool before serving.
Moist and delicious.
For more great recipes, fun stories and baking tips, please visit my site at www.liveasweetlife.com
I love you, I hate you, I love you, I hate you.
Yes, I love them. They taste awfully good. Sure don't hate them, I just hate that everything went wrong while making them. Sometimes life isn't so sweet.
Let's start at the beginning…….
Brownies Take One:
"These sound so good. Hey look they aren't even that hard to make!" *Puts on oven, in goes brownies* Tick, tick, tick, 10 minutes pass. "Hey! Why does it smell like something is burning??" *Runs to oven* "OH NO!!"
Yeah, our oven decided to jump headfirst into it's death. The knob was set on 325 but in reality the oven was probably on like 500. They burned in, I kid you not, like 15 minutes. Raw inside, black as coal outside.
Brownies Take Two:
*Going back to Jersey* "What's there to do in New Jersey? Seriously, not so much." I'll tell you what happened, another brownie epidemic. Luckily, this one turned out to be much smaller and actually edible. Too many things on my mind, I forgot to add the dry ingredients. Alright, the brownies where only in the oven for 2 minutes, they won't be as pretty but they sure as hell can be saved.
Final Result:
Pretty damn good. A fudgy brownie with a subtle cream cheese flavor and nice little crunchy toffee pieces on top. I admit, I wish they came out prettier but they still tasted super nice. Fudgy, creamy, and a little crunchy. Well worth the second try, bravo. I'll even give them a third try! Now we can live a sweet life!
Cream Cheese Brownies with Toffee Bits
Recipe from Recipe Girl
Ingredients:
FILLING:
1 (8-ounce) package cream cheese, cold
1/3 cup granulated white sugar
1 large egg, at room temperature
2 Tablespoons all-purpose flour
BROWNIES:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
5 ounces unsweetened chocolate, chopped
2 cups granulated white sugar
3 large eggs, at room temperature
2 Tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
1-2 packages toffee bits
Directions:
–Preheat oven to 325°F. Grease and flour 13×9-inch baking pan.
–FILLING:Beat cream cheese with sugar until smooth. Add egg and flour and beat well. Set aside.
–BROWNIES:In another bowl, whisk together flour, baking powder and salt. Set aside.
–In a medium saucepan over low heat, melt butter with the chocolate, stirring until smooth. Remove from heat, transfer to a large bowl, and bring to lukewarm temperature, 5 minutes. Stir in the sugar. Add eggs, milk, & vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in toffee bits as seen fit
–Reserve 1/2 cup of the brownie batter. Spread the rest of the batter evenly in the prepared pan. Drop cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling. Using a small knife, swirl the two batters together.
–Sprinkle toffee bits over the top (as much as you want, I didn't even use the bag of toffee for the whole recipe)
–Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool before serving.
Moist and delicious.
For more great recipes, fun stories and baking tips, please visit my site at www.liveasweetlife.com
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