Yule Recipes, Day 6: Warm Spumoni Swirl Brownies

[From The Pampered Chef® Season’s Best™ Recipe Collection (Fall/Winter 2010).]

Rich chocolate brownies are swirled with cherry- and pistachio-flavored cream cheeses for a simple, festive dessert

½ cup (125 mL) plus ¾ tsp (4 mL) vegetable oil, divided

¼ cup (50 mL) shelled pistachios

1 jar (10 oz) maraschino cherries, drained (about 30 cherries), divided

8 oz (250 g) cream cheese, divided

¼ cup (50 mL) powdered sugar

2 tsp (10 mL) almond extract

5 drops each green and red food coloring

1 pkg (18-21 oz or 450 g) fudge brownie mix

3 eggs

¼ cup (50 mL) water

Additional pistachios, coarsely chopped (optional)

1.       Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly brush Large Bar Pan with 2/4 tsp (4 mL) of the oil using Chef’s Silicone Basting Brush. Grate pistachios with Rotary Grater. Finely chop cherries with Food Chopper; blot dry with paper towels.

2.       In Small Batter Bowl, combine cream cheese and sugar; whisk until smooth. Place half of cream cheese mixture into (2-cup/500-mL) Prep Bowl. Add pistachios, almond extract and green food coloring; mix well. To remaining cream cheese mixture, add half of the cherries and red food coloring; mix well. Attach open star tip to Easy Accent® Decorator; fill with both cream cheese mixtures.

3.       In Stainless (4-qt/4-L) Mixing Bowl, combine brownie mix, eggs, remaining oil, remaining cherries and water; mix well. Pour batter into pan. Pipe cream cheese mixtures lengthwise over batter in four rows. Gently swirl using flat edge of Small Spreader, creating a marbled effect. Bake 18-20 minutes or until wooden pick inserted into center comes out with moist fudgy crumbs attached.

4.       Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Cut into 24 squares. If desired, drizzle with melted white chocolate and sprinkle with additional chopped pistachios. Serve warm.

Yield: 24 servings