Food & Drink

Cream cheese swirl brownies

Cream cheese swirl brownies

Chocolate batter:

2 1/2 cups semi-sweet chocolate morsels, divided

1/2 cup butter, cubed

4 eggs

1 1/2 cups sugar

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon salt

Cream cheese batter:

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

2 eggs

2 tablespoons all-purpose flour

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

Serves 12-15.

Preheat oven to 350 degrees. Grease 9-by-13-by-2-inch baking pan.

For chocolate batter: In a large microwave-safe bowl, combine 1 1/2 cup chocolate morsels and butter. Cook on high, stirring every 30 seconds, until melted. Beat in eggs, sugar, and vanilla. Stir in flour, salt and remaining 1 cup chocolate morsels.

For Cream Cheese Batter: Beat together cream cheese and sugar until smooth. Add eggs, one at a time. Beat in remaining ingredients. Spread 2/3 of chocolate batter in prepared baking pan. Pour cream cheese batter over chocolate batter. Drop dollops of remaining chocolate batter over cream cheese layer. Drop pan on counter top several times to level. Swirl with a knife. Bake 35 minutes, or until a knife inserted in center comes out clean. For cleaner slices, cool brownies completely before slicing (if you can resist!). When thoroughly cooled, store airtight for up to 4 days.

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