Chocolate Cream Cheese Brownies

I feel so proud of myself.  I couldn't believe I made these. This is a good recipe.  I'm not sure where I got this recipe from.  It's in my recipe file and one of my must-do recipe.

It's a combination of a dense and fudge-like brownies with cream cheese filling.  It went well together perfectly.  It's really yummy with bits of cream cheese coming in between. What a perfect way to enjoy brownies and cheesecake at the same time!!

Here is the recipe and do give it a try.  

Ingredients
(Yield about 2 dozens)

• 4 ounces (114g) semi-sweet chocolate chips
• 3 tbsp (43g) butter
• 2 eggs
• 3/4 cup (150g) brown sugar - I reduced it to 120g
• 1/2 cup (60g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecan nuts

Fillings

• 2 tbsp (28g) butter 
• 3 ounces (85g) cream cheese
• 1/4 cup (50g) - castor sugar - I reduced it to 30g
• 1 egg
• 1 tbsp all-purpose flour
• 1/2 tsp vanilla extract

Method

Part A

1. In a saucepan, melt chocolate and butter; stir until smooth.  Cool.
2. In a large mixing bowl, beat the eggs.  Gradually add sugar, beating until thick and pale yellow.  
3. Combine the flour, baking powder and salt; add to egg mixture.  Stir in the melted chocolate and nuts.  
4. Pour half of the batter into a greased 8" x 8" square baking tin; set aside.

Part B (Fillings)

For filling, in a small mixing bowl, beat butter and cream cheese until light and fluffy.  Gradually add sugar, beating until fluffy.  Blend in the egg, flour and vanilla; mix well.

1. Pour the cream cheese mixture over the batter in the pan.

  

1. Spoon remaining batter over the cream cheese filling.  With a knife, cut through batter to create a swirl pattern.

Part C

1. Bake at 160 Deg C for 35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Cut into bars when it's completely cooled. You could also store them in the refrigerator when it's cooled to get a firm cut.  Store the cut brownies in a container and store in the refrigerator.