Looking for recipe for tuxedo brownies found on a fund raiser form.?

Question

Hello, I recently bought tuxedo brownies from a student who sold them for $13, and they came in 2 pans chilled. They tasted great and I am looking for recipe. All I can find are the ones where a hershey kiss is in middle, and that did not look like the 2 8x8 brownies that I bought. Anybody out there know?

Answer 1

Im fairly sure that these are cream cheese brownies, they need to be kept cold because of the cream cheese in the recipe. Below is a recipe for them, but Im sure there are lots of different variations.

CREAM CHEESE BROWNIES

4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan.
Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.

Answer 2

Tuxedo Brownies
BROWNIES
1 (12-oz.) pkg. Martha White® Chewy Fudge Brownie Mix
3 tablespoons oil
3 tablespoons water
1 egg

TOPPING
1/2 cup sugar
1 tablespoon Martha White® All Purpose Flour
1 (8-oz.) pkg. cream cheese, softened
1 teaspoon vanilla
2 eggs


1 . Heat oven to 350 degrees F. Grease bottom only of 9-inch square pan. In medium bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan. Bake at 350 degrees F for 20 minutes.
2 . Meanwhile, in another medium bowl, combine all topping ingredients; beat until smooth.
3 . Spread cream cheese mixture over partially baked brownies. Return to oven; bake an additional 20 minutes or until edges are golden brown and brownies begin to pull away from sides of pan. Cut into squares while warm. Cool 15 minutes. Refrigerate 30 minutes or until chilled. Store in refrigerator.

Answer 3

This is a Cream Cheese Swirl Brownies recipe from Betty Crocker. Hope this can be useful to you.

Cream Cheese Swirl Brownies
A brownie classic! Who can resist rich cream cheese marbled through rich fudgy brownies?

Prep Time:15 min
Start to Finish:1 hr 55 min
Makes:24 brownies
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1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs or 3 eggs
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup semisweet chocolate chips

1. Heat oven to 350ºF. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan.
2. Stir Brownie Mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Spread in pan.
3. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
4. Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
5. Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely. For 24 brownies, cut into 6 rows by 4 rows. Store tightly covered and, if desired, in refrigerator.
High Altitude (3500-6500 ft) Follow High Altitude directions on package for cakelike brownies. Bake 37 to 41 minutes.

Answer 4

Hi !!!
Here you go...

Tuxedo Brownie Bars

Yield: 18 servings
1 ½ cup Flour
1 teaspoon Baking Powder
¼ cup Butter; Salted
1 ½ cup Sugar
3 cup Semisweet Chocolate Chips
1 tablespoon Vanilla Extract
4 tablespoon Hot Water
4 large Eggs
1 cup White Chocolate Chips
½ cup White Chocolate Chips

Preheat oven to 325°. Grease a 13 x 9" baking pan. In a medium bowl combine flour and baking soda with a wire whisk. Set aside. In a glass bowl, add a stick of salted butter covered by 2 c. semisweet chocolate chips. Microwave on DEFROST for 2 minutes. Stir. Microwave on DEFROST for 2 more minutes. Stir well. Beat with a mixer the chocolate mixture and sugar until smooth, about 5 minutes. Slowly add the vanilla; then the water, a tablespoon at a time. Scrape down sides of bowl. Then add eggs, one at a time, mixing well after each addition. Gradually add the flour mixture, blending at low speed. Add remaining 1 c. of chocolate chips. Add white chips and stir with a spoon until well distributed. Spread batter into prepared baking pan. Pour 1/2 c. additional white chips on top to decorate. Bake 35 minutes or until toothpick inserted in center comes out just slightly moist. Cool to room temperature. Cover well and refrigerate until cold. Cut into bars and serve.

--------------OR MAYBE, THIS VERSION...

Tuxedo Brownies

I love the combination of raspberries and chocolate.

1 pkg (21 oz) brownie mix
1/2 cup seedless raspberry jam
2 cups fresh raspberries
3 squares (1 oz each) white chocolate or 3oz of white chocolate chips melted and cooled slightly
2 pkgs cream cheese softened
1/2 cup powdered sugar
1/4 cup milk
1 container cool whip thawed

Preheat oven to 350 degrees. Lightly spray bottom of 9x13 glass pan with vegetable oil spray.

Prepare and bake brownie mix according to package directions (make sure not to overbake or this layer will be dry)

Cool completely. Spread jam over brownies.
Reserve 1/2 cup of raspberries and sprinkle the remaining berries over the brownie layer.

In microwave or over hot water- melt the white chocolate and cool slightly. Meanwhile combine cream cheese and powdered sugar- blend well in stand mixer or with hand mixer till smooth. Gradually whisk in melted chocolate and milk with a wire whisk. Fold in whipped topping. Carefully spread over the raspberries. Place the reserved raspberries on the top. Refrigerate 1 hour or until firm (I do a day ahead and refrigerate overnight covered with plastic wrap).

You may garnish with chocolate curls..I do not.
Cut into squares (you don't need to make too large as this is a rich but delicious dessert).
I would make 2 or maybe 3 (if you want leftovers...and believe me you do).