Today is the last of Food Network’s series on Comfort Foods; as we move into spring, our theme will transition to Sensational Sides; watch for some grilling from this blog; once the weather warms, I could cook almost everything on the grill (she said as it is snowing outside at the moment!). While the notion of comfort food typically elicits thoughts of soup, casseroles and hearty stews, tell me one person who doesn’t feel comforted if given a plate of seriously delicious brownies. And these Chocolate Chip Brownies with Cream Cheese Frosting are seriously delish!
My children, both adults, never have the time to read my blog (WHAT?) which might be good because I can share family secrets and they’ll never know. Anyway, I feel like I can confess this to you. These were the brownies I craved the most when my girls were young and probably because they had toasted pecans in them, lots and lots of toasted pecans. Being the good mom that I was I dutifully made pan after pan of brownies over the years without nuts to appease my youngest daughter’s dislike of them, but I missed them each and every time. For me they are fundamental so it was just one of those many small ways that moms show love to their kids and I did without. So, I think I might have come home after dropping her off at college, made a pan and sat and ate the whole thing myself. OK, maybe not the whole thing…but I could have. Funny about individual tastes, I always felt her loss because these are simply the best.
Without leavening, they are certainly not cake-like brownies but the gooey component comes more from melted chocolate chips than the dough and they are really chock full of toasted (have I mentioned absolutely critical in my book?) pecans and all of this chocolatey, nutty goodness is covered with a slightly tangy cream cheese frosting. I would be craving some now just writing that sentence except that I just had one with coffee. Of course they are perfect for breakfast!
Inspired by a recipe in one of my vintage Junior League Cookbooks, they are so perfect that the ONLY thing I’ve done is to garnish the frosting with some shaved chocolate. So unlike me to not have to make a change but they are that good. I’ve had some good brownies over the years, but this combination? The best. Even better than my brownies made with a touch of red wine and I think those are ‘the bomb.’
They’re calling me from the kitchen…hurry over and you might be able to snag one for yourself. And I mean HURRY!!
Chocolate Chip Brownies with Cream Cheese Frosting
- 1 cup butter
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 4 large eggs, beaten
- 2 tsp vanilla extract
- 1 1/2 cups flour
- 1/8 tsp salt
- 2 cups chopped pecans, toasted
- 6 ounces (1 cup) semi-sweet chocolate chips
For the Cream Cheese Frosting
- '3 ounces cream cheese, softened
- 6 Tbsp butter, softened
- 1 Tbsp milk
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Grated chocolate (optional)
- Preheat oven to 350 degrees.
To Make the Brownies:
- Melt the butter and chocolate in the top of a double boiler over simmering water. Cool to room temperature.
- Cream sugar, eggs and vanilla in a large mixing bowl; add chocolate mixture and mix well.
- Combine flour and salt with a whisk and add to chocolate mixture, mix well.
- Stir in pecans and chocolate chips and spread batter into a greased and floured 9X13 inch pan.
- Bake for 25-30 minutes. Cool.
To Make the Frosting:
- Beat the cream cheese until soft. Add the butter, beating until smooth. Stir in the milk and vanilla.
- Gradually add the powdered sugar and beat until smooth; add milk a half teaspoon at a time if necessary until desired spreading consistency,.
- Spread over cooled brownies; garnish with chocolate if desired.
Check out the contributions from all of the bloggers who contribute recipes to The Food Networks #ComfortFoodFeast!
Elephants and the Coconut Trees: Brownies with Condensed Milk
The Mom 100: Mexican Hot Chocolate Brownies
Napa Farmhouse 1885: Chocolate Brownie Pie (GF and Sugar Free)
Taste with the Eyes: Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Swing Eats: Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)
FN Dish: 10 Ways to Revolutionize Your Brownie Intake