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Looking for a Fudge Brownie Recipe from the Gold Medal Flour package years ago

Hi,


Looking for a Fudge Brownie recipe that appeared on the back of the Gold Medal Flour package years ago.  My recipe has disintergrated and wanted to make it for the holidays.  It had 4 eggs, 4 squares of unsweetened chocolate melted w/ 2 sticks of butter, and a cream cheese filling swirled throughout (among the ingredients I can remember).  Thanks in advance if you can supply the recipe.


 

11/20/2009 4:33 PM
2 Replies to Looking for a Fudge Brownie Recipe from the Gold Medal Flour package years ago

 

Double Fudge Cream Cheese Brownies Recipe

Ingredients

1 c. butter

4 (1 oz.) sq. unsweetened chocolate

2 c. sugar

1 1/2 c. all-purpose flour

4 eggs, slightly beaten

1 tsp. salt

1 tsp. baking powder

2 tsp. vanilla

1 c. semi-sweet chocolate chips

1/4 c. sugar

2 tbsp. butter, softened

3 oz. pkg. cream cheese, softened

1 egg

1 tbsp. all-purpose flour

1/2 tsp. vanilla

Cooking Directions:

Heat oven to 350 degrees. In 2-quart saucepan combine 1 cup butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in remaining brownie ingredients except chocolate chips.

Fold in chocolate chips. Spread half of batter into greased 13 x 9 inch baking pan. In small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese. (Batter will not entirely cover cream cheese mixture.) Bake for 30 to 35 minutes or until brownies begin to pull away from sides of pan. 3 dozen. 

 

Those who forget the pasta are condemned to reheat it.
11/20/2009 6:29 PM

I can confirm with Customer Service on Monday. Until then, here's another recipe:

http://www.tablespoon.com/recipes/outrageous-caramel-fudge-brownies-recipe/1/

Ingredients

  • bag (14 oz) caramels, unwrapped
  • 1/2  cup evaporated milk (from 12-oz can)
  • cup butter or margarine
  • cups sugar
  • teaspoons vanilla
  • eggs, slightly beaten
  • 11/4  cups Gold Medal® all-purpose flour
  • 3/4  cup unsweetened baking cocoa
  • 1/4  teaspoon salt
  • bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
  • 11/2  cups chopped pecans
  • teaspoon vegetable oil

Instructions

  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
  2. In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
  3. Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
  4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

Let us know if one of these are it...
Sincerely, Cate
11/20/2009 6:49 PM

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