Today is September 11, the anniversary of an event that had a profound impact on our society . But as unsettling as current events might be, there are two absolutes. One, the sun will rise tomorrow - yep, even in the Pacific Northwest where the rain falls at least 300 days out of the year. The sun is still up there somewhere. And two, no matter what might be happening, chocolate will always make you feel better. So here's my best kept recipe secret. I share it only with good friends. This one is beyond yummy!
Ann DeFee
Summer After Summer - Harlequin Everlasting Love - September 2007
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Goin' Down to Georgia - Harlequin American Romance - March 2008
Baby Ruth Cream Cheese Brownies
1 box brownie mix (19.8 oz)
Cream Cheese Swirl
4 Baby Ruth Bars (2.1 oz)
8 oz cream cheese, room temperature
1 egg
1/2 cup sugar
1/2 tsp vanilla
Make the brownies
1. Preheat the oven to 350 - spray a 13x9-inch pan with nonstick spray.
2. Chop the candy bars into 1/4-inch chunks.
3. Prepare the brownie mix as directed but don't bake.
Cream Cheese Swirl
1. Cream the softened cream cheese, egg, sugar and vanilla. Fold in the chopped candy bars.
2. Spread the brownie batter in prepared pan. Spoon the cream cheese mixture on top and swirl the cream cheese and brownie batter together for a marble effect.
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting. Makes 18-24 brownies.
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2 comments:
Oh, my goodness, Ann! I may have to try these. Thanks for sharing. I've been so good about not eating chocolate. . . maybe it's time for a reward :)
Tessa
Nice post. Food and recipes are wonderful, even in hard times. I remember my mom making some awesome tuna fish meals when money was tight that to this day are my favorite. The stories of food and food scarcity in WWII stories always grab me. Chocolate hits the spot, always!
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