Wednesday, January 30, 2013

Buccaneer Brownies

Pirates don't follow the rules, so why would it be any different in baking? This recipe of brownies aren't brown, in fact they contain no coco at all. What's even more mutinous is that they still taste awesome without being chocolate (trust me, I didn't believe it at first either).

I was perusing Pinterest one day and I saw this recipe. I find all sorts of good stuff on Pinterest (so you should follow me) but I rarely make anything I see on there. This one looked liked something The Captain would like. He isn't a fan of chocolate, but I married him anyway. 

Here is the original pin that made me want to put it in my belly:

Neiman Marcus Brownies

Here's the Recipe:

You will need…

  • 1 box yellow cake mix (I used Betty Crocker, it was on sale)
  • 3 eggs
  • 8 oz cream cheese, softened (don't rush, let it soften)
  • 1/2 cup (1 stick) butter, melted
  • 4 cups confectioners (powdered) sugar

Preheat your oven to 300 degrees. (I know that sounds low, but it helps makes them gooey and yummy). Spray a 9 x 13 baking dish with cooking spray and set aside. 

First, to make the crust mix together the yellow cake mix, one egg, 
and the melted butter. Stir until a soft dough forms.

Press the dough into the bottom of your greased pan. I used the spatula, because I was holding The First Mate in one hand. If you are lucky enough to have the use of both hands, you can use them to press the dough.

Now it's time to make the filling. Mix together the powdered sugar, 2 remaining eggs, and the cream cheese. Stir until the ingredients are combined and smooth. This is why patiently softened cream cheese is your friend. Lumps are not. 

 Notice my lumps, but I like to break the rules.

Pour the filling batter on top of your crust and toss it in the oven to bake for 40-50 minutes. All ovens vary, but I cooked these bad boys for about 53 minutes. The should be slightly golden brown on the top, but you don't want the bottom overcooked.

See, golden and delicious. But here is the last step, and it's the toughest. Don't eat them. They won't taste very good and you'll call me a liar for claiming that this is a delicious dessert. Let them cool and then put them in the refrigerator. This are SO MUCH BETTER is they are cold. Seriously good. My mother isn't a big sweets fan and she are half the pan. By the time I realized I hadn't gotten a picture of one sliced up they were gone. 

If you make these, please come back and comment about it. 

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