Brownie Bow Ties

By The Canadian Living Test Kitchen

89 people added this to their Recipe Box

This recipe makes 50 servings

Nutritional Info
Per cookie: about	-
cal	5050 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	17 mg17mg chol
sodium	24 mg24mg sodium
% RDI:	-
iron	11 iron
vit A	33 vit A
folate	33 folate

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Tender cream cheese dough surrounds apricot-studded fudgy brownies. They take a bit of time to put together so bake one tray while assembling the second.

Ingredients

1/2 pkg cream cheese , softened1/2 1/2pkg pkgcream cheese, softened
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 cup all-purpose flour 1 1cup cupall-purpose flour
1 egg yolk 1 1egg yolkegg yolks
1 tbsp coarse sugar 1 1tbsp tbspcoarse sugar
Brownie Filling:
2 tbsp butter 2 2tbsp tbspbutter
1-1/2 1-1/2oz ozunsweetened chocolate, chopped
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1 egg yolk 1 1egg yolkegg yolks
2 tsp all-purpose flour 2 2tsp tspall-purpose flour
2 2tbsp tbspchopped dried apricots, cherries or cranberrycranberries

Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat cream cheese with butter until fluffy; beat in granulated sugar. Stir in flour in 2 additions. Form into rectangle; cut in half. Wrap each and refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Brownie Filling: In small saucepan, melt butter with chocolate over medium-low heat; remove from heat. Whisk in sugar and vanilla; let cool slightly. Whisk in egg yolk and flour; stir in apricots. Let cool.

On lightly floured surface, roll out each half of dough into 10-inch (25 cm) square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch (5 cm) squares. Shape scant 1/2 tsp (2 mL) filling into 1-inch (2.5 cm) long log; flatten slightly and place diagonally in centre of each square. Fold 1 corner of dough over filling and moisten corner with water; fold opposite corner over first corner, overlapping slightly and pressing to seal. Arrange, 1 inch (2.5 cm) apart, on prepared pans.

Whisk egg yolk with 1 tbsp (15 mL) water; brush over dough. Sprinkle with coarse sugar. Bake in centre of 325°F (160°C) oven until golden, 13 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month).

Source : Canadian Living Magazine: December 2006