I'm baaaack! I'm so sorry about my sparse postings over the past month, but now I'm back in the kitchen. We moved into a new house, so it's been really busy. But I'm so excited to cook in the new kitchen.
Ingredients:
I made these brownies for a football tailgate, and they were great. The only thing is that since they include cream cheese, they should be refrigerated.
Ingredients:2 c. plus 2 T. flour
3/4 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
10 oz. (2 1/2 sticks) unsalted butter, softened
2 c. sugar
3 large eggs
2 1/2 t. vanilla
8 oz. cream cheese, softened
1/2 c. confectioners' sugar
Preheat oven to 325, and grease a 9 x 13 baking dish. Line dish with parchment paper, leaving about 2-inch extra on each side, and grease the paper. Cream butter and sugar with a mixer until smooth. Add 2 eggs and 2 t. vanilla and continue to beat. When smooth, add flour, cocoa powder, baking soda and salt. Beat until everything is incorporated.
Reserve 1 c. of dough, covering and putting in the fridge. Press remaining dough in the bottom of the pan and refrigerate for 30 mins. Then, bake until base is set and edges are puffy, for about 25 mins. Allow to cool fully.
In another bowl, mix cream cheese, confectioners' sugar, remaining egg and vanilla. Spread over the cooled base. Crumble reserved dough on top. Bake until filling is set, about 25 - 30 mins. Once finished, let cool on a wire rack. When finished, lift the parchment paper out of the pan, cut and refrigerate.
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