I adapted this brownie recipe from Paula Deans Chocolate Gooey Butter Cake. I invented the recipe myself, and it has been the star of the table at every dinner party and event this year. Once you taste these brownies you will never want to eat any other desserts. We almost need a new word for delicious.
1 box Devils food Cake Mix
1 box yellow cake mix
2 eggs, plus 4 eggs
2 sticks of butter, plus 2 sticks of butter (or margarine)
2 8 oz packages of cream cheese.
1 tsp, plus one Tsp orange extract.
1 tsp, plus one Tsp Vanilla Extract.
32 oz bag of Confectioner sugar.
3 Tbsp of Cocoa.
orange (red and yellow) food coloring to desired coloring.
preheat oven to 350 degrees. begin with two large mixing bowls. add one box of cake mix to each bowl. To each bowl, add one egg. beat with mixer until incorporated. melt one stick of margarine (or butter) and add to each bowl. with butter, add one tsp of Vanilla extract to Chocolate mix, and one tsp of orange extract to yellow mix. To the yellow mix, also add red and yellow food coloring until you acheive a deep orange hue. Once fully mixed, grease two 9X13 baking pans, and divide each batter in half. Crumble half of each batter into pan. Then press flat into bottom of pan. It should look like an orange and black dalmation when you're done. Or a cow. or just something wtih really ridiculously pronounces blotches. Take your pic. the comparison really doesn't matter. It should just be spotted. Ok. Next.
In the two seperate bowls beat one package of cream cheese until smooth. Add one egg at a time (2 eggs total to each bowl. remember you're working with two seperate batters here...) until fully incorporated. to one bowl, add red and yellow food coloring until desired orange hue is reached. also add one tsp of orange extract. The the other bowl, add 1 tsp of vanilla extract, and 3 heaping Tbsp of Cocoa. blend until well mixed. To each bowl then add 16 oz (half the bag) of Confectioners (powdered) sugar. Add in small increments so the incorporation will be smooth (and so you won't get a face full of powdered sugar when you turn the blender on. Trust me. It happens.) Once fully incorporated, melt one more stick of margarine (or butter if you're more concerned about flavor and less concerned about your waist line) and blend into each batter. You should now have two complete batters. One orange and one chocolate.
Take turns pouring the batter over your first layer in the 9x13 pans. I prefer to do it in three installments of each batter so you have several thin layers. Once you have used all the batter, take a butter knife and smear the batter to reach all the corners. then swirl the kind through the batter longways and shortways so that you have ridiculously beautiful orange and brown swirls across the top of your batter.
Place brownies in oven for 40 to 50 minutes depending on oven temperature. Check at 40 minutes. And leave in oven if need be. You will want the sides to appear done and the middle to appear soft and jiggly (this is a a gooey butter brownie afterall. You don't want tem to be overdone.) Take brownies out of the oven, and allow to cool for at least an hour. The top will impode and finish baking.
Brownies will bake up as though raw (hence the name gooey butter brownies) And you may then cut and serve.
Recipe makes approx. 48 brownies.
I promise these delectable brownies will be the shining star in the midst of any holiday or event dinner. People will be begging you for the recipe (psst. you don't have to give it to them. let those bitches beg!)