Tornado Brownies

By : Ani Brown

Cream these together in a bowl and set aside.
1. 8 oz cream cheese
2. 1/3 c sugar
3. 1 egg
4. 1/2 tsp vanilla

Mix these ingredients and melt in small saucepan
1. 3/4 c. water
2. 1/2 c. margarine
3. 1 1/2 square unsweetened baking chocolate (chopped up to melt fast)

Mix these ingredients together and then add chocolate mix and blend well
1. 2 c. sugar
2. 2 c. flour
3. 2 eggs
4. 1/2 c. sour cream
5. 1 tsp. vanilla
6. 1 tsp. baking soda
7. 1/2 tsp. salt

Pour blended chocolate mixture into a greased cookie sheet. Sprinkle chocolate chips evenly around. Drop spoonfuls of cream cheese mixture randomly. Take butter knife and drag through cream cheese drops to form swirls.

Bake at 375 for about 30 minutes.

(These were our favorite brownies growing up. Hope you enjoy them! Thought I better contribute since I've enjoyed some GREAT recipes from perusing this blog.)

Truffle Brownies

Christi Kelsey

Brownies
1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour*
2/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt

Ganache Frosting
1 pint heavy whipping cream
2 2/3 cups semi-sweet chocolate chips
1 tsp. vanilla

BROWNIES:
Preheat oven to 350 degrees. In a saucepan melt butter. Stir in cocoa and sugar until well combined. Transfer to mixing bowl. On medium speed, beat in vanilla and eggs, one at a time. Gradually add combined dry ingredients, beat until smooth. Pour into a lightly greased 13x18** cookie sheet. Bake 8-11 minutes until just done (do not overbake). Allow to cool on wire rack. Meanwhile, make ganashe frosting.

FROSTING:
Bring whipping cream just to boiling. Remove from heat, stir in chocolate chips and vanilla. Continue stirring until chocolate is completely dissolved and smooth. Allow to cool to room temperature then pour evenly over brownies. To set frosting quickly, place pan in refrigerator. Store in refrigerator.

*For high altitude add two more tablespoons flour.
**This recipe can be cut in half and baked in a 9x13 pan.