Easy Apple Crumble Pie Recipe

Nothing says Welcome Fall quite like homemade apple pie.

Unlike yesterday and today, we had been having perfect crisp, (light) sweater-weather days, so we celebrated by making the first apple pie of the season. Something I'm more than happy to do since I no longer loathe, or am terrified by, making my own pie crust. ;)

This time around, the hubs asked for a crumb topping. I was going to make more of a crisp topping, with oats, but then thought I'd try a more shortbread kind of crumble. Well let me tell you, it ended up being nearly impossible to resist sneaking bites

throughout the day. Starting maybe at breakfast. But what responsible adult would do that, so never mind. Nothing to report here.

I think this pie is also referred to as a Dutch pie, though I had no intention of adding raisins. Is that what makes it Dutch? No idea. But no matter what you call it, it's just plain yummy. The crumble topping is light but rich all at the same time.

Here's What You Need

6-8 medium to large sized apples (I used a combination of Mack & Granny Smith)

1 tsp Allspice

2 tsp cinnamon

1/2 cup granulated sugar

Crumb Topping

1 cup flour (I use unbleached)

1/2 cup granulated sugar

1/4 cup loosely packed brown sugar

1/2 cup butter, softened

Here's What You Do

Preheat oven to 400 degrees F

Prepare pie crust - I use Ina Garten's and love it

While the dough is chilling, peel and slice your apples; add them to a large bowl. Add spices and sugar to apples, stirring lightly to coat. 

Once you've lined the pie plate with the crust, flute under the edges. Add the apples.

Using the same bowl, lightly blend together the flour and sugars; add butter and pinch together with you fingers. Don't over do it. Spread the topping mixture evenly over the apple slices. Bake for about 50 minutes. Serve warm with ice cream or cool with whipped cream. So, so good.

Dark Chocolate Brownie Volcano

I've been making this gooey chocolate dessert for years and years, I can't believe I haven't blogged about it before! It is so, SO good. It's a brownie cake that magically creates a molten lava layer when baking. It is sometimes referred to as a pudding cake, but my boys started calling it a brownie volcano, and I think their description is still spot on.
This dessert is so good it should probably be a sin. It tastes fantastic hot and steaming, especially with vanilla ice cream, but it's just as good chilled, too. You just can't go wrong with this one!

Here's What You Need

1 1/4 cups all-purpose flour (I use unbleached)

1 1/2 cups granulated sugar, divided

1/4 cup unsweetened cocoa powder, divided 

1/4 cup dark cocoa powder, divided

2 teaspoons baking powder

pinch salt

 1-2 tsp vanilla extract, divided

 3 Tbsp butter, melted

3/4 cup whole or 2% milk

3/4 cup dark chocolate morsels

1 3/4 cups boiling water

Here's What You Do

1. Preheat oven to 350 degrees F; put water in a kettle to heat up while you make the first part*

2. In a large bowl - I use a measuring bowl with a spout - lightly whisk together flour, 3/4 cup sugar, baking powder, 1/8 cup of each cocoa powder (I add a couple teaspoons of each to the same 1/4 cup measuring cup until it's full), and salt. Next, melt butter, and add it to the dry ingredients; add milk and 1 tsp vanilla, stirring/whisking until smooth. Stir in chocolate morsels and spread into 9x9 dish or 2-quart dish.

3. If you used a measuring bowl with spout above, then use that same one here; otherwise, now you should use a bowl with a spout because you'll be pouring liquid. Add remaining sugar and cocoa powders, stirring lightly. Carefully add boiling water and whisk ingredients together gently; add either 1/2 or 1 tsp remaining vanilla.

4. Carefully pour the liquid mixture over the top of the brownie batter. I find it helpful to hold a spatula over the brownie batter and pour the liquid right onto the center of the spatula and adding the liquid that way; otherwise, pouring all that liquid directly onto the batter can make a big dent or hole.

It's okay if there are bubbles or even little "clumps" of cocoa

5. Bake for about 35-40 minutes. There may be some "lava" bubbling up through the brownie, and this is a sure sign that it's done baking. Allow to cool before serving. Enjoy by itself or with ice cream...so yummy!

*You could boil your water in the microwave right when you need it

recipe adapted from the Pampered Chef

 

 I have never tried doubling the recipe, but I think I should! This would be the hit of the party for a large crowd, one that's larger than our seven anyway. ;) I'll update this if I get a chance to try it out.

You should really try this one! Let me know if you do!

 

Triple Chocolate Hazelnut Cookies

It's been a long time since I've shared a recipe! For you chocolate lovers, these cookies fit the bill perfectly. They're a cinch to make and will leave your chocolate-loving heart so, so happy. Promise! This dough is a little different and is made in a saucepan on the stove top instead of using a mixer.

 

Here's What You Need

2 cups semi-sweet chocolate chips (or a combination of semi and dark), divided

1/3 cup butter, cut into pieces

1 14-oz can sweetened condensed milk

1 egg

splash vanilla extract

2/3 cup hazelnuts (walnuts are fine, too)

1 3/4 cups all-purpose unbleached flour

1/3 cup cocoa powder

1 tsp baking soda

Here's What You Do

Preheat oven to 350 degrees F.

In a small mixing bowl, combine flour, cocoa powder and soda; set aside

Pour 1 cup chocolate chips into heavy-duty saucepan on low heat; add butter, stirring until melted and smooth. (About 5 minutes) Remove from heat and add sweetened condensed milk, egg and vanilla extract, stirring together until smooth. Carefully add the flour mixture, stirring together again. The cookie dough will be thick, don't over-beat.

Add remaining chocolate chips and hazelnuts; stir gently.

Normally I use a cookie scoop for the dough, but it won't work well with this recipe. Simply use a spoon to drop dough onto a parchment-paper lined/greased pan; bake for 8-10 minutes, taking care not to over-bake; centers will be puffy and soft. Let sit for a minute or two on the cookie sheet before transferring to cooling rack.

it was snowstorm central here, very dark, but the perfect day for quick and easy cookies!

this is about the size the dough should be- it doesn't need to be flattened prior to baking

The end result is a chewy, fudgy, brownie-like chocolate cookie with hints of hazelnut. Sometimes, nuts are necessary in a recipe for added moisture, to keep a cookie from becoming too dry, but if you prefer to omit nuts, I don't think it will be a problem here. Also, one of my boys is not a fan of hazelnuts and has asked that I use walnuts instead next time. It's all up to you and what you prefer. But make these! You will love them!

this recipe was adapted from my treasured

 Nestle Toll House Best-Ever Cookies Recipe Book

 
Here are some other favorite chocolate recipes:

Double Cocoa Dream Cookies

Amazing Brownies with Cream Cheese Topping

linking up with:

DIY by Design

BERRY CRUMBLE PIE RECIPE

Hey Hey! Popping in to share this fabulous pie recipe with you. We are in full-on summer mode over here, living every hazy, hot moment to the fullest! Happy 4th of July tomorrow!

This Berry Crumble Pie could alternatively be named Impossible to Photograph Pie. The crumble topping is so, so good, but it doesn't cut through evenly, the berries roll all around, and well, it's just a mess. But worth it. It tastes fabulous! (It did retain its shape better after spending the night in the fridge.)

Yeah. Attempt #1 to get a good slice cut. HA

What You'll Need

Pie filling

3 cups fresh blueberries

1/2 - 3/4 cups fresh strawberries

1/2 cup granulated sugar

3 Tbsp cornstarch

1 Tbsp flour 

Crumb Topping

1/2 cup granulated sugar

1/2 cup flour

1/4 cup old-fashioned oats

1 tsp cinnamon

6 Tbsp butter, cubed, room temperature

pastry crust (frozen premade one would work fine, but I did attempt my own for this)

What You'll Do

Prepare pie crust if needed

Preheat oven to 425 F degrees

 Place berries in medium bowl; add the sugar, cornstarch, and 1 Tbsp flour, tossing gently to coat berries. Pour berry mixture into pie crust.

Combine the next ingredients for the crumb topping, cutting in the butter with a fork (I used the same bowl). Sprinkle all over top.

Place a baking sheet on the bottom shelf of oven to catch spills/juices. Bake pie at 425 for 12-14 minutes, then lower temperature to 350 and bake for about 35-40 minutes.

 Cool slightly before serving, and garnish with whipped cream or vanilla ice cream. Yum! (Or eat it straight from the fridge the next morning, plain and cold...it's got fruit in it, it counts as breakfast. Don't judge me.  ;) )

 Here are our other favorite festive desserts for celebrating the Fourth of July. Enjoy!

 Another variation Jonah made:

 

Jonah's Star-Spangled Fruit Cookie Tart

You can find the recipe for this cake in the link above.

HOMEMADE TAPIOCA PUDDING

I'm not sure exactly why, but we have had so many yummy dinners, sides and treats in our home this week. Poor husband had a rough day at work, so after feeding the slightly smaller people first, Chicken Cordon Bleu it was for the grown-ups. Last night we had fresh Bruschetta, because, well, why not? And the other day, Jonah whipped up our favorite Brownie Volcano...for a culinary assignment, of course.  ;)

Now I'm sharing this recipe for Homemade Tapioca Pudding, perfect for a chilly evening. Or whenever. It's good!

You'll need the following:

1/3 Cup Small Pearl All-Natural Tapioca (I use Bob's Red Mill, found in the baking or specialty flour aisle)

3/4 Cup water

2 1/4 Cups whole (or 2%) milk

dash salt

2 eggs, separated

1/2 Cup sugar, divided

1 tsp vanilla

sprinkle of nutmeg, if desired

In a small or medium saucepan, soak the tapioca pearls in the 3/4 cup water for at least 30 minutes. Do not drain tapioca after soaking, and add the milk, salt, 1/4 cup sugar, and lightly beaten egg yolks to saucepan. Stir over medium heat until mixture comes to a boil.

Simmer uncovered over very low heat for about 15 minutes, stirring often. Meanwhile, beat the egg whites, slowly adding 1/4 cup sugar, until soft peaks begin to form. This may take several minutes.
 

If the tapioca mixture is thick, carefully fold in the egg whites; if the mixture is too thin when you add the egg whites, the pudding will remain slightly runny- it tastes great but will not have that rich, creamy texture. Simply simmer the tapioca a few minutes more if needed until it thickens.

Stir for an additional 3-5 minutes over very low heat. Let cool for 10 minutes and add vanilla, stirring gently. Serve warm or let chill for an hour. I sprinkle nutmeg on top- much to a certain someone's dire protests- and serve warm. Always warm. Yum!

 I modified the recipe slightly from the original on the package.

Now that the school year is officially beginning to wrap up, I am sick of making lunches. I wrote this Enjoy Your Lunch post last year for a little self pep-talk...I think I'll go read it again. Hope it helps!

Quick & Easy Lemon Bars

Lemon Bars don't really need an introduction. They're so good! This recipe has been a favorite since, well, forever. You won't be disappointed.  =)

The first layer is a rich, sweet, buttery crust, and then the lemon layer is spongy and light, and perfectly tangy. It's the perfect blend of sweet and tart for your taste buds.

CRUST:
2 cups flour
1/2 cup powdered sugar
2 sticks butter, softened

FILLING:

4 eggs
1 14-oz can sweetened condensed milk
2/3 + 1 Tbsp cup fresh lemon juice
1 Tbsp flour
1 tsp baking powder
pinch salt
1/2 Tbsp grated lemon peel
sifted powdered sugar, optional

Preheat oven to 350* F.

For the CRUST:

Combine flour and sugar in medium bowl; cut in butter until crumbly. Press onto bottom of 13x9 baking dish or pan. Bake for 20 minutes.

(I make the crust in my trusty glass-handled measuring bowl, and then use the same bowl for the filling.)

For the FILLING:

Beat eggs; add milk and mix some more. Beat in lemon juice, flour, b.p., salt and lemon peel. Remove crust from oven and gently pour filling over entire hot crust. Bake another 20-25 minutes or until golden brown. Cool about 10 minutes before placing in fridge for 2-3 hours to chill. 

Cut into squares, or if you want a little pizzazz use a cookie cutter to make shaped lemon bars. Sprinkle with powdered sugar if desired. One of our absolute favorites!

Easy Patriotic Dessert: Star-Spangled Fruit Tart

I cannot believe that June is all over, and here we are knocking down the door to the 4th of July! So far, July has rung in the season with 90+ temps and enough humidity so that it and my expanding hair don't fit together in the same room. Yes, I promise you. It's that bad. ha ha

So onto dessert...I posted about this when my middle son, Jonah, first made it a couple of years ago, promising the recipe. And here it is! It's just fashionably late. =)

This fruit tart is so simple, your kids can make it...which is exactly what mine did. ;)

Here's What You Need:

1 package refrigerated sugar cookie dough

8-oz brick cream cheese, softened (I use reduced fat)

2-3 Tbsp sugar

dash almond extract

strawberries, blueberries, raspberries, cherries, etc.

tart pan or pie plate (or small pizza pan*)

Here's What You Do:

Preheat oven to 350F. Gently press sugar cookie dough onto ungreased pan, pushing dough up against the edge slightly. Bake 12-15 minutes or until golden brown; cool on wire rack. *Crust will be thinner, so it cooks a little bit faster.

In a small bowl, blend together cream cheese, sugar and almond extract; carefully spread over baked cookie tart and decorate with fruit however you like. We thought about doing a flag design but wanted to try the star, and it came out so well! I looooove this patriotic tart! Tip: mark out your design using a toothpick.

That's it! So simple, and quite the crowd-pleaser! Serve promptly and store leftovers in fridge.

This recipe was adapted from the one found here.

And while we're on the subject of fun, festive desserts, here is another summer staple in our family. This poke cake makes its way to parties and get-togethers at least half a dozen times throughout July and August. I thought that everyone and their Aunt Nancy knew about poke cake, but recently several friends have looked at me with those big, don't-have-a-clue eyes when I mentioned it. Girlfriends, this is for you!

Prepare and bake a package of vanilla or white basic cake in a 9x13 ceramic pan, following directions on box; cool on wire rack. Next, let your kids poke it with straws. For reals. 

Add 1 cup boiling water to a 3-oz packet of raspberry, cherry, or whatever flavor Jell-O and stir to dissolve; add 1/4 cup cold water. Carefully pour gelatin over the entire surface of the cake. If you want to blow their minds, use a red gelatin for half the cake, and a blue for the other. Whoa. (Just reduce the water amounts by a little for each kind.)

Let chill in fridge for 2-3 hours; cover with whipped topping, and garnish with berries. So good!

Please note that this cake is cut and served in the pan, so use a pretty one.  =)

I hope you enjoy the recipes! Happy 4th of July!

sharing with:
the New Mrs. Adventures
Tip Junkie

Crepes with Strawberries, Cream & Chocolate Drizzle

Wow, it's Friday! This has been a big week over here. We finally got over multiple illnesses; a certain someone who commutes 45 minutes each way was in dire need of some new wheels, so we got that taken care of (and I still say car shopping is THE worst!); the big trip to see the Red Sox play...and win!; our newest teenager got phase two of braces (let me just come right out and say YIKES here!); more baseball games, soccer games, gymnastics...just the stuff that you do when your kids do the stuff that they do. And even though it can be challenging, I love it!

I still like to cook good things on even the busiest of days, though. Sure, we eat out occasionally, but bigger boys means bigger stomachs, and that doesn't come cheap! So I've got a few recipes up my sleeve that I can rely on when time is near non-existent. I'm sharing this easy crepes recipe with you today because it's an all-time favorite with my crew. And it's really yummy!

You'll need:

2 eggs

1 cup milk

1/2 tsp salt

1 cup flour

strawebrries, sliced

whipped cream

chocolate drizzle

Whisk the ingredients together in a large bowl; cover batter and let stand 20-30 minutes.

Meanwhile, wash and slice strawberries.

Lightly spray or butter a small-medium non-stick pan; you probably won't need to spray or butter it again, and sometimes I forget altogether and they come out fine. Using a ladle, pour enough batter to coat the center bottom of the pan; you'll "swirl" the batter around to cover the entire pan, but move quick, as it sets once it reaches the heat.

Cook for 3-4 minutes or until edges begin to curl up; use a fork to gently flip the crepe in the pan. (I loosen up the edge of the crepe with the fork and then just use my fingers to hold it and flip it over.)

Lay the crepes flat on a plate to cool, but don't place them one on top of the other- stagger them a bit.

 

Aw, this little crepe looks sad...

...that's better!

YUM!

I've found that chocolate syrup works best for these, and I'm generally not a fan of that stuff. But for these? Perfection.

You can load the crepes up with blueberries and kiwi, too, for a delightful no-fuss summery dessert. They are so light and good! For a richer dessert, try a dollop of custard or pudding as a filling in addition to the fruit, whipped cream and drizzle. I bet you'll be making these as often as I do once you see how easy and versatile they are!  =)

Fore more desserts, check out the label in the sidebar...

FYI, these crepes make for a lovely breakfast or brunch item. Simply load them with a variety of fresh fruit and voila! Perfection!

For other delicious breakfast recipes, see our favorite Puff Pancake

or this light and buttery Crumb Cake

Okay, I'm supposed to be going over spelling words right now, so I'd better sign off. Have a super weekend!

sharing with:
chef-in-training 
tickle my tastebuds

Custard-Style Baked Rice Pudding

Good morning! It sure is a chilly one here today, with obnoxious winds to boot. Poor Isabelle has had a feverish cough for a couple of days, and night times are always the worst when coughing is involved. Ugh. I am so tired! I don't know if we'll be able to do much today, either, with it being so cold and her not feeling well. Anyway, yesterday my parents dropped by for lunch and hung out for a while, which was so nice, and then last night we surprised everyone and ordered Chinese food, rented a movie, and we had a family room picnic. So fun! We were celebrating with take-out for two reasons: 1. Daddy, who leaves every morning by 4:45 so he can get home earlier in the day and works very hard, was recognized at work and received a raise; and 2. I had to grab some groceries with a cranky person beside me and got distracted and forgot a bunch of stuff, so all of the dinners I'd planned on weren't happening.

You'd think I'd be a pro by now. Oh well.  ;)

Onto the recipe... This Baked Rice Pudding is such an easy one, and a great way to use up leftover white rice, either instant or longer-cooking. (I have used a combination of white and brown rice which is okay, but I don't think this recipe would fare well with just brown rice, and not with long grain or obviously flavored rice.) It's a good, warm comfort food in fall and winter, but also yummy for spring or summer when served cool or cold. A dollop of whipped cream doesn't hurt, either.

This has a basic custard recipe as its base, so it isn't that creamy, gooey kind of rice pudding. Saves you some calories and fat, all good.

You'll Need:

3 lightly beaten eggs

1 1/2 cups milk

1/3 cup sugar

1 - 1 1/2 tsp vanilla

1 cup cooked rice (I never measure and usually end up with more- it's fine)

1/2 cup raisins (same story there...)

cinnamon and/or nutmeg

rectangular 13x9 and 8x8 dish, able to nest

Preheat oven to 325 F degrees and put some water in a tea kettle to boil, enough to cover the bottom of a 13x9 dish. In a large bowl, whisk together the eggs, milk and vanilla until well blended but not too frothy or foamy. Next, add in the rice and raisins; stir gently with a spatula or spoon. Pour into an 8x8 dish and sprinkle with cinnamon and/or nutmeg. (I only use nutmeg.) Place this inside the 13x9 dish.

You can either add the boiling water before placing the dishes in the oven, or once they're on the oven rack; I prefer to do this beforehand. Bake for 45-55 minutes. Now, something I no longer do but that the original recipe calls for: after 30 minutes in the oven, stir the pudding; this makes it creamier. I think I used to do this, but then must have forgotten and just never went back to doing it since I love the custard part.

One of my helpers. Always in the kitchen when I'm baking. Silly cat. Oh look, Isabelle is outside playing in her snow gear... these pictures were taken several weeks ago.

 That afternoon got cloudy so the rice pudding looks sort of drab. It's a rich, yellow-cream color in person.

YUM!

In our house, daughter and Daddy aren't big custard fans, so they generally opt out of this dessert. Crazy, right? It's so good!

PS: Omit the raisins and rice, and you've got a wonderful basic custard recipe, otherwise known as Flan. Cook in the same manner as above, or fill 6 small oven-proof dishes (they might even be called custard cups) in the 13x9 dish, fill with boiling water and bake 35-45 minutes. 

Every fall, my mother made these with apple chunks...delicious! Peel and chop one apple, place several apple chunks in the bottom of each dish, pour custard on top, sprinkle with nutmeg and cinnamon and bake as directed.

Enjoy! Since it's going to be cold today, I think we'll bake up some of this and make the house smell heavenly.I'm also working on some new tutorials for you- I hope to post them on the Rose & Ruffle blog soon.

Homemade Chocolate Peanut Butter Eggs

I suppose I could've called this post "Copy Cat Reese's Peanut Butter Eggs" because they are that good. They're a cinch to whip up, and they look really cute, too. The only problem? They don't stick around for very long.

I love making copy cat treats for my family since I control the ingredients and know exactly what's inside. Though I wouldn't call them healthy (they do have protein, right?), they are fresh and free from preservatives and weird things that I can't pronounce. I found several recipes floating around Pinterest, narrowed my choices down, and ended up combining a couple of them.

Homemade Chocolate Peanut Butter Eggs

INGREDIENTS:
1 cup creamy peanut butter (I use Jiff)
1/4 cup unsalted butter
1 scant tsp pure vanilla extract or 1.5 tsp regular vanilla extract
1 Tbsp brown sugar
1 1/2 cups powdered sugar
12 - 16 oz combined dark and milk chocolate chips (I used a 3/4 dark to 1/4 milk ratio)

1 Tbsp vegetable shortening (optional)

DIRECTIONS:
Melt butter in large microwavable bowl, about 30-60 seconds; add peanut butter and melt an additional 30 seconds; stir together. Add vanilla, brown sugar, and powdered sugar in 1/2 cup intervals and mix together - this keeps the dust down and makes it easier to manage. Refrigerate mixture for 15-30 minutes.

Line a baking sheet with waxed paper. Scoop up a small ball of the mixture with a spoon or scoop - about the size of a golf ball - and begin to form an egg shape. This part was easier than I thought it would be, although the first few eggs may have looked a little wonky. It takes a few under your belt to get the hang of it. No, that doesn't mean you eat them. Yet.  =)

If the mixture gets too sticky to work with, pop back in the fridge for a few minutes and try again.

Place the peanut butter eggs in the fridge again while you're preparing the melted chocolate. And read up on the Civil War (?) - I must have been preparing stuff for school. HA

Melt chocolate chips and optional shortening in a medium microwavable bowl for 60 seconds on 50% power; stir. Continue melting in 30 second intervals on HIGH if needed, stirring each time. (The shortening makes the chocolate very smooth, which can make dipping the eggs easier, and they have a nice smooth, "sheen" once cooled - I did both ways, and if you prefer to omit the shortening, they will be just as delicious and look great, too, but you will have to work quicker, since the melted chocolate will begin to harden faster.)

I found it easiest to place the egg flat down on a fork over the bowl while drizzling the melted chocolate from a spoon all over the top. If any areas were not covered, simply lower the egg to the melted chocolate in the bowl and use the spoon edge to push the chocolate against the sides of the egg. Return chocolate-covered egg to waxed paper to set.

I found it best to work with two sheets lined with waxed paper, and work in mini shifts. I would get 5-6 eggs coated in chocolate at a time and pop into the fridge to harden, then work on the next 5-6, rotating pans from dipping to fridge to set. The peanut butter eggs should remain chilled for coating, and the chocolate coating should be chilled in order to retain its rich sheen.

I was tempted to add pastel sprinkles or other happy little decorations, but when all was said and done, I realized that I didn't want any other textures or flavors interfering with that gorgeous peanut butter inside or the rich, smooth chocolatey outside. I'll save the pretty colors for the real eggs we dye.  ;)

Enjoy!

Looking for another great chocolate recipe? 

These Cream Cheese-Topped Brownies won't disappoint!

Or maybe these fantastic Whoopie Pies with Real Creme Filling! 

sharing with:
Funky Polkadot Giraffe 
DIY by Design 
Design Dazzle
Chef in Training 
Sew Many Ways 

Amazing Homemade Brownies with Cream Cheese Topping

Imagine taking a bite of the most delicious homemade, chewy, fudge-y brownie ever created.

And then making it even better with an amazing, rich and creamy cream cheese topping.

Par-tay in your mouth, folks. Taste buds totally pumping the jam.

I created this recipe by combining -and slightly altering- two separate ones from a cookbook my Mom gave me a few years ago. Let's start with the brownies...

Amazing Homemade Brownies

1 cup (2 sticks) unsalted butter, melted

1 3/4 cups + 1 Tbsp sugar

2 tsp vanilla extract

4 eggs

1/4 cup cocoa powder

1/2 cup dark cocoa powder*

1 cup all-purpose (unbleached) flour

1/2 tsp baking powder

dash salt

* using the 2 different types of cocoa adds a rich, chocolatey flavor, but you can use just 3/4 cup regular cocoa powder if you like

While you are preparing the brownie batter, place an 8 oz brick of cream cheese & 3 Tbsp butter on the counter to soften; preheat oven to 350 F degrees. Grease 13x9x2 baking pan or dish.

Melt the butter in a large microwave-safe bowl in 30 second intervals for 1-2 minutes or until melted. Stir in sugar and vanilla extract. Add eggs, one at a time, and stir or whisk after adding each egg. Add cocoa and stir or whisk until blended. Next, add the flour, baking powder and salt, stirring again until completely mixed. Pour batter into greased or buttered pan.

Do not put the brownies into the oven just yet...now it's time to prepare the cream cheese topping. 

Cream Cheese Topping

1 8-oz brick cream cheese, softened

3 Tbsp butter, softened 

1 generous Tbsp cornstarch

1 14-oz can Sweetened Condensed Milk

1 egg

2 tsp vanilla extract

If you've made the brownie batter and it's already in a greased 13x9 pan, then keep going; otherwise, go back to the beginning and whip up that batter.

In a large mixing bowl (I used my Kitchen-Aid mixer), beat together the cream cheese, butter and cornstarch until light and fluffy. Slowly beat in the sweetened condensed milk, then add egg and vanilla; beat until smooth. Very carefully pour the cream cheese mixture on top of the brownie batter; use a spatula to help spread the mixture without disturbing the brownie layer underneath.

Place the brownie pan in the oven and bake approximately 45 minutes or until top is lightly browned. Cool for several minutes before cutting and serving. These taste fantastic warm or after being stored in the fridge. Not that I have much experience eating them cool. They don't last too long around here.  =)

Sometimes the brownie layer pops up a bit and makes an appearance in the cream cheese topping. It's all good.

If cream cheese topping isn't your thing, well, then we can't be friends. Just kidding. These brownies taste amazing all on their own, but I would recommend adding 1/2 - 3/4 cup walnuts to the brownie batter if you omit the cream cheese topping.

Interested in more dessert recipes?

Click HERE for my Homemade Whoopie Pies with real Creme Filling

Or HERE for easy, One-Bowl Blondies

Enjoy!   =)

Sharing with:

Chef-In-Training

DIY by Design