Monday, June 21, 2010

Cream Cheese Brownies

By: Sarah Firth

4 (1 oz.) unsweetened chocolate baking squares
4 (1 oz.) semisweet chocolate baking squares
1/3 c. butter
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. butter, softened
2 c. sugar, divided
6 large eggs, divided
1 tsp. vanilla extract
2 Tbsp. all-purpose flour
1 1/2 c. semisweet chocolate morsels, divided
2 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

Microwave first 3 ingredients in a 1 qt. glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 Tablespoons flour and 1/2 cup chocolate morsels, set aside.
Beat remaining 4 eggs in a large bowl at medium speed. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla. Beat mixture until well blended.
Combine 1 cup flour, baking powder and salt. Fold into chocolate batter until blended and stir in remaining 1 cup chocolate morsels.
Reserve 3 cups chocolate batter. Spread remaining batter evenly in a greased 13x9 in. pan. Pour cream cheese mixture over batter. Top with dropped spoonfuls of reserved 3 cups chocolate batter; swirl mixture with a knife.
Bake at 325 degrees for 40-45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.

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