Sunday, May 15, 2005

Cream Cheese Swirl Brownies with Heath Bars and Pecans

Cream Cheese Swirl Brownies with Heath Bars and Pecans (Adapted from At Home with Magnolia)

For the cream cheese filling

8 ounces cold cream cheese
1/3 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour

For the brownies

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter
4 ounces unsweetened chocolate
2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons milk
1 1/2 teaspoons vanilla
3/4 cup coarsely chopped toasted pecans, divided
2/3 cup chopped chocolate-covered toffee bars, divided

Preheat the oven to 325 degrees.

To prepare cream cheese filling

In a medium mixing bowl, add cream cheese and sugar - beat until smooth. Mix in egg and flour until combined.

To prepare the brownies

In a small bowl, whisk together flour, baking powder and salt.

In a medium saucepan over, add butter and chocolate - melt over low heat, stirring, until smooth. Remove from heat and scoop mixture into a large bowl - set aside to cool for 5 minutes. Stir in the sugar. Stir in eggs, milk and vanilla until well combined. Add dry ingredients and mix just until combined. Fold in half of the pecans and half of the chopped chocolate bar.

Scoop out 1/2 cup of the brownie batter and set aside.

Spread remaining brownie batter into a 9" x 13" baking pan coated with nonstick spray.

Drop tablespoon full dollops of the cream cheese mixture all over the batter. Drop teaspoon-full dollops of the reserved brownie batter in between the drops of cream cheese . With a small knife, swirl the two batter together. Scatter remaining pecans and chopped toffee bar over the top and gently press to adhere.

Place into the oven and bake until a toothpick placed near the center comes out with moist crumbs attached, about 45 to 55 minutes. Remove from the oven and allow to cool completely before serving.

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