COOKIES AND CREAM BROWNIES

Cream cheese layer:
1 (8 oz.) pkg. cream cheese, softened
1/4 C. sugar
1 egg
1/2 tsp. Vanilla
Brownie layer:
1/2 C. butter, melted
1/2 C. sugar
1/2 C. packed brown sugar
1/2 C. baking cocoa
2 eggs
1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla
12 cream-filled chocolate sandwich cookies, crushed

In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine butter, sugars and cocoa in a large mixing bowl; blend well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a greased 11x7x2-inch baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350 deg. for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.
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CREAM CHEESE PEANUT BUTTER BROWNIES
(My original recipe)

1 and 2/3 cup sugar
3/4 cup butter
1/2 cup peanut butter
2 Tbsp. water
2 eggs, beaten
1 tsp. vanilla extract
1 and 1/3 cup flour (all-purpose)
2/3 cup baking cocoa
1/2 tsp. baking powder
1/4 tsp. salt
4 oz. cream cheese, melted
1 egg, beaten
1/2 tsp. vanilla extract

Pre-heat oven to 350 degrees. Grease a 9 x 13 pan.
Combine butter and peanut butter in a large microwavable bowl and heat until just melted. Add the sugar and water, mix well. Stir in the 2 beaten eggs and 1 tsp. of vanilla extract.
In a separate bowl, combine flour, cocoa, baking powder, and salt. Add the butter/sugar mixture to the dry mixture. Blend well.
Spread into prepared pan.
In a small bowl, blend the melted cream cheese, 1 beaten egg, and 1/2 tsp. of vanilla. Spread over top of brownie mixture in pan. Use a butter knife to make swirls and cut into the brownie batter. Bake at 350 degrees for 25 minutes.
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CHOCOLATE PUDDING BROWNIE

1 and 1/2 cups flour
1 and 1/8 cups sugar
3 Tbsp. cocoa powder
1 Tbsp. baking powder
3/4 tsp. salt
3/4 cup milk
3 Tbsp. vegetable oil
1 and 1/2 tsp. vanilla extract
1 cup chopped walnuts
1 and 1/8 cups brown sugar
3/8 cup cocoa powder
2 and 2/3 cups hot water

Place flour, sugar, cocoa, baking powder and salt in mixing bowl. Add milk, oil, vanilla; mix until smooth. Stir in nuts. Pour into a greased 9 x 13 baking pan.
Mix brown sugar, cocoa and hot water. Pour over batter.
Bake at 350 degrees for about 45-50 minutes.
A cake-like brownie will surface and a rich, warm chocolate pudding will be on the bottom of the pan.
Serve in a bowl with a large scoop of vanilla ice cream.
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ROSE'S ROCKIN' BROWNIES
(My original recipe)

1 cup unsalted butter
4 ozs. unsweetened baking chocolate
1 and 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs
2 tsp. vanilla extract
1 cup chopped nuts, your choice
1 and 1/3 cups flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1 and 1/2 cups semi-sweet chocolate chips (optional)

In microwave oven, on medium power, melt butter and chocolate in large microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar and brown sugar; then beat in eggs, one at a time, with wire whisk. Add vanilla extract and blend. Stir in nuts. Combine sifted flour, baking powder, and salt and fold into chocolate.
Spread batter in 9x13" pan that has been greased on bottom only.
Optional: Sprinkle the 1 and 1/2 cups of chocolate chips on top of the batter.
Bake in preheated oven at 350 deg. for about 33-35 minutes. Do not over-bake; toothpick may have some crumb on it, but should not be wet.
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