6 ounces semisweet chocolate
4 tablespoons butter or margarine,
2 tablespoons butter
4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cup powdered sugar
(more as needed)
Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set
aside. Mix cream cheese with remaining 2 tablespoons butter in small
bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1
egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until
light. Add the baking powder, salt and 1/2 cup flour. Blend in
chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or
pecans. Spread half of the chocolate mixture in prepared pan. Cover
with cream cheese mixture, then spoon remaining chocolate mixture over
the top. Swirl with knife or spatula to create a marbled effect. Bake
30 to 35 minutes or until set in center.
Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes,
then spread icing evenly over the top. Cool completely in pan on wire
rack. Cut into 2-inch squares.
Makes 16 brownies
Combine chocolate chips, butter, milk in a bowl and melt in the
microwave. Stir until smooth and add vanilla. Add powdered sugar; beat
until glossy and easy to spread.
NOTE: I sometimes add a shot of espresso to the brownie batter.