Saturday, October 29, 2011

Cream Cheese Swirl Halloween Brownies and we have a winner!

Festive and delicious!

These brownies really did not take much creativity on my part.  I used the recipe for the Red Velvet Cream Cheese Swirl Brownies I made last November, but instead of adding red food coloring to the brownie base I added orange food coloring to the cream cheese part.  I think they are super adorable for Halloween and the coloring could be changed up for any Holiday.  I also added some black food coloring to the brownie part, but clearly did not add enough as it turned out dark brown.  Still works for Halloween either way.

Now for the winner of the fabulous Shabby Apple Dress I posted on my Pumpkin Snickerdoodle post:

Natalie, who said -

"I can't wait to make pumpkin snickerdoodles. Great giveaway. Shabby Apple has a fantastic line."

Halloween Cream Cheese Swirl Brownies

Brownie  Layer:1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon warm water
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all-purpose flour

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
Orange Food coloring

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt,  warm water, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, vanilla, and food coloring in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.


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