Help Needed: Looking for Tuxedo Brownie Recipe

[fatchef]

I would love to try to make the tuxedo brownies, but I do not have the recipe, if anyone could post it, that would be great. Thanks.

 

[Tash]

Here You go.

The Pampered Chef ®
Tuxedo Brownie Cups
Recipe

1 pkg (425-450 g) fudge brownie mix (plus ingredients to make brownies) 1
2 1/2 squares (1 oz/30 g each) white chocolate 2 1/2
2 tbsp milk 30mL
1 pkg (250 g) cream cheese, softened 1
2 tbsp icing sugar 30mL
1 cup frozen whipped topping, thawed 250mL
1 pint small strawberries, sliced 500mL
Orange zest, mint leaves, melted semi-sweet chocolate (optional)

1. Preheat oven to 325°F/160°C. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Prepare brownie mix according to package directions. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set (do not overbake).


2. Remove Pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in Pan 8-10 minutes. Loosen edges and gently remove brownies from Pan. Cool completely. Wash Pan, spray with cooking spray and repeat baking with remaining batter.


3. Microwave white chocolate and milk in Small Micro-Cooker™, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and icing sugar; mix well using Bamboo Spoon. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.


4. Fill Easy Accent™ Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus™; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.


Yield: 4 dozen

Per serving: 85 calories; 1.1 g protein; 5.3 g total fat; 1.9 g sat fat; 9.1 g carbohydrate; 0.1 g fibre; 10 mg cholesterol; 47 mg sodium

Cook's Tip: Brownie cups can be baked, cooled and stored in airtight container at room temperature up to 1 day before filling. Do not make the white chocolate filling ahead of time. As it becomes too firm when refrigerated and cannot be piped with the Decorator.

© The Pampered Chef—CANADA, Ltd.,

 

[fatchef]

Thank you so much Tash. You're a life saver.
I don't see why they called "tuxedo" I expected the end result to look a lot more like strawberry tuxedo.

 

[Tash]

I thought the same thing when I first made them. I guess it's called that because the cuos are dark and the filling is white and the strawberry looks like a bow (kind of )

Tghey are yummy though.

Tasha

 

[Staci]

Hi there! I would be happy to share the recipe for tuxedo brownies with you! Here's what you'll need:

- 1 box of your favorite brownie mix
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup water
- 1 package of cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

2. In a large bowl, prepare the brownie mix according to the package instructions, using the oil, eggs, and water.

3. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.

4. Spread half of the brownie batter into the prepared pan. Drop spoonfuls of the cream cheese mixture on top of the brownie batter. Use a knife to swirl the two batters together.

5. Sprinkle the chocolate chips on top of the batter.

6. Pour the remaining brownie batter over the top, and use a knife to swirl the batters together again.

7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the brownies cool before cutting into squares and serving.

Enjoy your delicious tuxedo brownies! Let me know how they turn out for you. Happy baking!