Is anything better than gooey chocolate brownies?

I'm not sure there is, especially if you add a scoop of vanilla ice cream or a big glass of milk. I love gooey brownies where some people prefer a more cake like brownie. This recipe makes a gooey brownie if you make sure not to over cook them.

Brownies:

1 cup sugar
2 eggs, slightly beaten
6 T melted butter
3/4 cup self rising flour
3 T cocoa
1 tsp vanilla
1 cup chopped nut (pecans or walnuts)

Sift sugar, flour and cocoa together. Add eggs, butter, vanilla and mix with a spoon. Add chopped nuts. Pour into a greased 8x8 inch pan and bake at 350 for 30 minutes.

I always double the recipe because really, an 8x8 pan is never enough. If you double it, bake in a 9x13 and adjust your cooking time. But remember, don't over cook it because they are wonderful when gooey.

Butterscotch Cream Cheese Swirl Brownies

This recipe comes from the Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery . The Magnolia Bakery is famed for starting the cupcake craze and for appearing in Sex and the City.

These brownies are delicious, just like ever other Magnolia Bakery recipe I've tried. They were a good choice because my husband loves butterscotch better than chocolate. I made these treats with him in mind. Plus the recipe was easy. That makes them even better.



Makes 24 (3-inch) brownies

FOR THE CREAM CHEESE FILLING:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
FOR THE BROWNIES:
2 cups all-purpose flour
2 teaspoons baking powder
1 /2 teaspoon salt
2 cups butterscotch chips
1/2 cup (1 stick) unsalted butter
2 cups firmly packed light brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 12x18-inch jellyroll pan.

TO PREPARE THE CREAM CHEESE FILLING:
In a medium-size bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and beat until incorporated. Set aside.

TO PREPARE THE BROWNIES:
In a medium-size saucepan over low heat, melt butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in brown sugar until well blended. Allow to cool for 5 minutes.

Beat eggs one at a time into the butterscotch mixture. Add vanilla extract. Add dry ingredients, beating until well combined. Stir in walnuts. Pour the batter into prepared pan.

Drop the cream cheese mixture by teaspoonsful over the batter. Using a small knife, swirl the cream cheese mixture by teaspoonsful over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern.

Bake for 25 to 30 minutes or until a cake tester inserted into the center of pan comes out with moist crumbs attached. Do not overbake. Allow to cool to room temperature, or overnight, before cutting and serving.