Email to emma      

Recipe Categories: chocoholic's HOME PAGEAPPETIZERS BARS BREAD CAKESandPIES CANDY CONDIMENTS COOKIES DESSERTS DIABETIC FROSTING JAMSandJELLIES MEATS PASTA PICKLES Pie POULTRY RICE SALADandDRESSING SIDEDISHES SNACKS SOUPSandSTEWS

Chocolate Cream Cheese Brownies




Source of Recipe


adapted from Great Cookies by Carole Walter


List of Ingredients




Cream Cheese Batter:
6 oz. light cream cheese, at room temperature
1/4 cup sugar
1 Tbs. flour
1 large egg
2 Tbs. light sour cream
1/2 tsp. vanilla extract
2 tsp. fresh lemon juice

Brownie Batter:
1/2 cup flour
1/4 tsp. baking powder
Pinch of salt
6 Tbs. butter
5 oz. semisweet chocolate
2 oz. unsweetened chocolate
3 large eggs
1 1/4 cups sugar
1 1/2 tsp. vanilla extract
3/4 cups broken walnut pieces, toasted, optional

Recipe



Cream cheese batter:
Place the cream cheese and sugar in a medium bowl and stir until smooth. Stir in the flour. Whisk together the egg, sour cream, vanilla and lemon juice and gradually add to the cream cheese mixture. Whisk until smooth. Set aside.

Brownie batter:
Heat the oven to 350 degrees. Cut a sheet of heavy-duty aluminum foil to fit into a 9x9" pan. Invert the pan and center the foil over the pan, pressing the foil across the bottom and down the sides. Remove the foil, invert the pan, and place the foil shell into the pan, shaping it smoothly across the bottom and snugly against the sides of the pan. Carefully and thoroughly spray the foil with nonstick cooking spray.
Sift the flour, baking powder and salt. Set aside.
Place the butter and chocolate in a microwave-safe bowl. Melt the butter and chocolate.
Place the eggs in a large mixing bowl and blend with an electric mixer. Add the sugar in a steady stream while mixing. Pour in the chocolate mixture while mixing. Add the vanilla. Add the flour mixture in three additions and mix just until blended. Fold in the walnuts. Remove 1 cup of the batter and set aside.
Empty the remaining batter into the prepared pan and spread evenly with a spatula. Pour the cream cheese mixture over the top and spread evenly. Drop the remaining batter by tablespoons randomly over the cream cheese mixture. Swirl the two layers together by inserting a knife about halfway in then gently moving the knife back and forth to create a marbled effect with the batters.
Bake the brownies for 42-48 minutes, or until the top is puffed and set. Remove from the oven and place on a cooling rack.