Fudge Brownies

Ingredients

1 cup unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
1 1/2 cups flour
2 cups chocolate chips

Instructions

1. Preheat oven to 350 and lightly grease a 9 x 13 pan lined with aluminum foil. 
2. In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Heat just until the mixture is hot, but don't let it bubble.  Watch for it to start looking shiny as you stir it. 
3. As the butter is heating, in a mixing bowl beat the 4 eggs with cocoa, salt, baking powder and vanilla till smooth. 
4. Add the hot butter and sugar mixture to the egg and cocoa mixture, stirring until smooth. 
5. Add the flour and the chocolate chips, again stirring until smooth. 
6. Pour the batter into you prepared pan.  Bake for about 30 minutes or until the edges of the brownies look set and a toothpick inserted in the center comes out mostly clean.  It's ok if a few crumbs stick to the toothpick.  the middle should be very moist but not unbaked. 

Black and White Brownies

OK this ones cheating a bit but those of you who know me know that if theres a box mix thats good why waste time working from scratch. I like to cook but I am not stupid. So heres one that falls into that catagory.

Brownie
Ghirardelli Triple Chocolate Brownie mix
Simple follow the directions on the box for 16 Brownies.

Cheesecake batter
6 oz Cream cheese softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Heat oven to 325. Line a 9x9 pan with aluminum foil then spray with pam. set aside

Mix brownie mix and pour into prepared pan

In medium bowl beat cream cheese until smooth. On low speed beat in flour sugar and vanilla. Add milk beat until smooth.

With a spoon, make an indent in top of brownie batter. Fill indent in top of brownie batter with a dollop of the cream cheese mixture.

Back for 45-50 minutes or until firm to the touch and set. Cool in the pan. Using foil lift the brownie from pan directly to rack. Cool 2 hours before cutting. Store airtight up to 1 week.