Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Cream Cheese Brownies
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4 (one ounce) unsweetened chocolate squares |
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4 (one ounce) semisweet chocolate squares |
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1/3 cup butter or margarine |
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2 (3 ounce) packages cream cheese, softened |
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¼ cup butter, softened |
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2 cups sugar, divided |
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6 large eggs, divided |
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1 teaspoon vanilla extract |
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2 tablespoons all purpose flour |
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1 ½ cups (9 ounces) semi sweet chocolate morsels, divided |
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2 teaspoons vanilla extract |
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1 cup all purpose flour |
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1 teaspoon baking powder |
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1 teaspoon salt |
Microwave first three ingredients in a small glass bowl on high, two minutes, stirring after one minute. Cool and set aside.
Beat cream cheese and ¼ cup butter at medium speed with an electric mixer until creamy; gradually add ½ cup sugar, beating well.
Add two eggs, one at a time, beating until blended. Stir in one teaspoon vanilla. Fold in two tablespoons flour and ½ cup chocolate morsels; set aside.
Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer; gradually add remaining 1 ½ cups sugar, beating well. Add melted chocolate mixture and two teaspoons vanilla; beat until well blended.
Combine one cup flour (I sifted), baking powder, and salt; fold into chocolate batter and stir in remaining one cup chocolate morsels.
Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13x9 pan. Pour cream cheese mixture evenly over batter. Top with reserved 3 cups batter and swirl with a knife.
Bake brownies at 325 for 40-45 minutes. Cool and cut into squares.
NOTE: Found this in June 2001 Southern Living. I used an aluminum pan. I checked the brownies with a tester after 40 minutes and it came out clean. However, the bottom was very moist. Don’t know if I should have cooked them at 350 or put in a glass dish for 325. They were very good, tho!