Tuxedo Brownies – You Just Might Have Seen These Before

 

Years ago when I started blogging I made one of our favorite treats and shared it here on my blog.  But since The Joy of Caking was literally unheard of back then, this recipe didn’t get near enough the attention it deserved.   Yes, these mini brownie cups filled with a delectable white chocolate and cream cheese filling are delicious and absolutely deserve a re-visit.  For my original post, I modified the  recipe slightly by making a chocolate, not white chocolate filling.  But as you can see, I filled this batch with the white chocolate filling.  Oh, so good!

I can’t take the credit for this recipe.  As I indicated in my original post, the recipe came from the Pampered Chef Celebrate Family, Friends & Great Food Cookbook. You can get the recipe by visiting my original post by following the link highlighted above.

I am sharing these brownies at a 4th of July celebration that we have been invited to and I’m sure they won’t last long!

And just in case someone doesn’t want one of these chocolaty little morsels, I also made white cupcakes using heavy cream and frosted them with white chocolate pudding frosting.

Which of these two desserts would you choose?

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Double Chip Vanilla Cookie Bars and Mercantile Reminder

When I decided to make these cookies I had biscotti on my mind.  But as you know, biscotti is a bit more time consuming to make since it has to be baked twice. I wanted a cookie that was comparable, but with less work.   I think I’ve created a solid cookie bar that has some of the characteristics of biscotti, but tastes much more like a yummy shortbread cookie!

Double Chip Vanilla Cookie Bars

1/2 c. margarine

1 egg

2/3 c. granulated sugar

1/2 tsp. salt

1/2 tsp. baking powder

3 tsp. pure vanilla extract

2 c. all-purpose flour

3 tbsp. mini dark chocolate chips, plus more for the tops

Sprinkles (optional)

In a large bowl, cream margarine, egg, and sugar.  Beat in salt, baking powder, vanilla, and flour until completely mixed.  Fold in chocolate chips.  Using your hands, form dough into a rectangular shape (approximately 8” long x 4” wide x 1 1/2” thick. Place shaped dough onto a cookie sheet lined with parchment paper. Wrap the parchment paper over the dough and place in the freezer for about 30 minutes.

While cookie dough is in freezer, preheat oven to 350 degrees.  Line a separate cookie sheet with parchment paper.

Remove dough from freezer and slice cookies about 1/2” apart.  I used my Pampered Chef Crinkle Cutter and it worked like a charm.  Place cookies on prepared cookie sheet and bake for approximately 13 minutes, or until cookie has set.  *You may need to adjust baking time if your cookies are thinner or fatter than mine – I got 16 cookies from this batch.  I suggest setting your baking timer a little early to make sure you don’t over-bake your cookies.

Remove baked cookies from the oven and sprinkle mini chips on top, also colorful sprinkles if desired.  Return cookies to your warm oven and leave them just long enough to let chips melt slightly.  Remove from oven and move to cooling rack.  Store in airtight container.

I thought about drizzling some chocolate on top of these but amazingly, I did use some restraint!  These cookies go perfect with a nice cup of tea or coffee.  They are also hearty enough to transport without crumbling into pieces.   I’ve decided I will be making these and adding them to my Christmas cookie gift baskets that I share each holiday season.  Try making them yourselves, I think you’ll agree!

Just a reminder that the Antique Flatware auction is going to end this week on the 31st.  Don’t forget to place your bid!

 

Tuxedo Brownie Re-make

A considerable number of years ago I worked part-time as a Pampered Chef consultant.  I loved that job!  Talk about incentives – every month there was one, and let me tell you I loved them too.  If you could sell Pampered Chef, you could earn free products.  Let’s just put it this way, I earned so many free products I couldn’t carry all of them to my shows anymore.

Today I still have, and treasure, all of my Pampered Chef products.  And of course, I have favorites.  One of my most favorites is a cookbook I earned.  It’s called The Pampered Chef Celebrate!  Family, Friends & Great Food.  I always thought Pampered Chef’s concept where food preparation was concerned was to keep it easy, make it taste great.

When I found a brownie mix on sale at Target this weekend for .65 cents,  Tuxedo Brownies from this cookbook immediately came to mind. These are such cute little treats and have a great taste – you can’t go wrong.  Because I was out of white baking chocolate I had to alter the recipe slightly.

Preheat oven to 325 degrees.  Spray mini-muffin pan with nonstick cooking spray.  Prepare brownie mix (19-21 oz)  according to package for cake-like brownies.  Fill each cup 2/3 full.  Bake for 14 minutes or until edges are set.  Do not overbake.

Remove pan from oven and set on cooling rack.  Press tops in (making a small well).  Cool for 15 minutes in pan and remove.

Microwave 2 (1 oz) squares of white baking chocolate  (I used 1 (1 oz square) of semi-sweet baking chocolate) and 2 tablespoons of milk (I used 1 tablespoon of milk)  for 1 minute.  Stir until smooth.  Cool slightly.  Mix 8 oz of softened cream cheese and 1/4 cup powdered sugar in separate bowl.  Gradually stir in melted chocolate mixture.  Fold in 1 cup of thawed whipped frozen topping.

Fill pastry bag, or Easy Accent Decorator (star tip) and pipe into center of brownies.  Garnish with mini – chocolate chips.

Refrigerate 1-3 hours before serving.  Yields 4 dozen

Warning –  Make sure you take a picture of them because they will go so fast that’s all you’ll have left to remember them by!