Touchdown Plus Extra Point Brownies
By: Amanda Campbell
Updated: February 2, 2011
Ingredients: Part 1
1/2 cup butter
1 oz (1 square) unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons real vanilla
2 large eggs
1 cup chopped dried cherries
1 cup chopped pecans
Part 2
8 ounces softened cream cheese (save 2 oz for part 3
1/4 cup softened real butter
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon real vanilla
1 large egg
1/2 cup chopped pecans
6 ounces (1 cup) semi-sweet real chocolate chips
Part 3
2 cups miniature marshmallow
1/4 cup real butter
1/4 cup milk
1 oz (1 square) unsweetened chocolate, chopped
2 ounces cream cheese (reserved above)
3 cups powdered sugar
2 teaspoons real vanilla
Recipe: Pre-heat oven to 350 degrees. Pam a 13 x 9 pan. In the microwave, on medium level melt 1/2 cup butter and 1 oz chopped unsweetened chocolate. Stir several times to check progress. Measure and mix the dry ingredients of Part 1. then mix in vanilla, eggs, and melted chocolate & butter mixture. Mix well. Stir in nuts. Spread this mixture into prepared pan.
In a small bowl, mix all the Part 2 ingredients except nuts and chocolate chips. Beat with mixer for 1 minute on medium speed until fluffy and smooth. Stir in nuts. Spread this mixture carefully over the Part 1 in pan. Then sprinkle evenly with chocolate chips. Bake in the preheated oven for 25 - 35 minutes until toothpick comes out clean when inserted into the middle. Immediately sprinkle the marshmallows over the top. Return to oven and bake 2 more minutes.
In large saucepan over low heat combine Part 3 butter, milk, chocolate, and 2 oz cream cheese. Stir until smooth and blended. Remove from heat and stir in powdered sugar, and vanilla. Mix until smooth. Immediately pour over the top of the marshmallows and use a dull knife to lightly swirl the chocolate mixture and the marshmallow until marbled. Refrigerate until firm then cut into bars.
1/2 cup butter
1 oz (1 square) unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons real vanilla
2 large eggs
1 cup chopped dried cherries
1 cup chopped pecans
Part 2
8 ounces softened cream cheese (save 2 oz for part 3
1/4 cup softened real butter
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon real vanilla
1 large egg
1/2 cup chopped pecans
6 ounces (1 cup) semi-sweet real chocolate chips
Part 3
2 cups miniature marshmallow
1/4 cup real butter
1/4 cup milk
1 oz (1 square) unsweetened chocolate, chopped
2 ounces cream cheese (reserved above)
3 cups powdered sugar
2 teaspoons real vanilla
Recipe: Pre-heat oven to 350 degrees. Pam a 13 x 9 pan. In the microwave, on medium level melt 1/2 cup butter and 1 oz chopped unsweetened chocolate. Stir several times to check progress. Measure and mix the dry ingredients of Part 1. then mix in vanilla, eggs, and melted chocolate & butter mixture. Mix well. Stir in nuts. Spread this mixture into prepared pan.
In a small bowl, mix all the Part 2 ingredients except nuts and chocolate chips. Beat with mixer for 1 minute on medium speed until fluffy and smooth. Stir in nuts. Spread this mixture carefully over the Part 1 in pan. Then sprinkle evenly with chocolate chips. Bake in the preheated oven for 25 - 35 minutes until toothpick comes out clean when inserted into the middle. Immediately sprinkle the marshmallows over the top. Return to oven and bake 2 more minutes.
In large saucepan over low heat combine Part 3 butter, milk, chocolate, and 2 oz cream cheese. Stir until smooth and blended. Remove from heat and stir in powdered sugar, and vanilla. Mix until smooth. Immediately pour over the top of the marshmallows and use a dull knife to lightly swirl the chocolate mixture and the marshmallow until marbled. Refrigerate until firm then cut into bars.
