Brownie Bow Ties Brownie Bow Ties

Brownie Bow Ties 150 Image by: Brownie Bow Ties 150 Author: Canadian Living

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.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: December 2006


Brownie Filling:


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).

Nutritional facts <b>Per cookie:</b> about

  • Sodium 24 mg
  • Protein 1 g
  • Calories 50.0
  • Total fat 4 g
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 3.0
Share X
Baking & Desserts

Brownie Bow Ties