from Chow Bella
4 oz bittersweet chocolate
5 tbsp unsalted butter, at room temperature
3 oz neufchatel cheese (reduced fat cream cheese), at room temperature
1 cup unbleached sugar
3 eggs
1/2 cup + 1 tbsp unbleached flour
1 1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts
non-stick cooking spray
1. Preheat oven to 350 degrees F.
2. Melt chocolate and 3 tbsp of the butter in a small saucepan over low heat. Optionally, melt chocolate and butter in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat until the chocolate is melted; set aside.
3. Blend remaining butter with cream cheese until well blended. Add 1/4 cup sugar, 1 egg, 1 tbsp flour, and 1/2 tsp vanilla; set aside.
4. Beat remaining two eggs until thickened and light in color. Add remaining sugar, beating until thickened. Add baking powder, salt, and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, and 1 tsp vanilla.
5. Spread half of the chocolate batter in a 8-9 inch square pan (I used a 7x10 pan...odd as it sounds) sprayed with cooking spray. Add the cream cheese mixture, then dot over that mixture with the remaining chocolate batter. Swirl with a knife or a skewer until it makes a decorative pattern.
6. Bake 35-40 minutes, or until the edges begin to pull away, the top is springy, and a skewer inserted in the center comes out with some chewy crumbs on it. Serve warm or cool.
Servings per recipe: 16
Per serving:
Calories: 187
Fat: 10 g
Saturated fat: 5.1 g
Cholesterol: 51 mg
Sodium: 133 mg
Carbohydrates: 21.7 g
Fiber: 0.8 g
Sugar: 16.8 g
Protein: 3.3 g