[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
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