Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9x9 square baking pan that has een ined with aluminum foil across the bottom and up two opposite sides of the pan.
Melt butter and chocolate. Stir in sugar and vanila. Add the eggs, one at a time, beating well after each addition. Stir in the flour and the salt and beat until the batter is smooth and glossy and comes away from the sides of the bowl. Remove 1/2 cup of the brownie batter and place the remainder evenly into the pan.
Soften cream cheese in microwave until smooth. Add the sugar, vanilla, and egg and process until cream and smooth. Spread filling over the brownie layer. spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with table knfe, swirl the batters together without mixing them.
Bake for about 25 minutes or until brownies are just beginning to brown. Refrigerate for at least two hours.
NOTE: to substitute cocoa for unsweetened chocolate, use 12 Tablespoons cocoa and 4 Tablespoons butter or oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 150 (57%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 162.8mg||50 %|
|Sodium 130.9mg||5 %|
|Potassium 106.9mg||3 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 23.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 262
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