Recipe: Magnolia Cream Cheese Brownies

MAGNOLIA CREAM CHEESE BROWNIES

4 ounces unsweetened chocolate squares
4 ounces semisweet chocolate squares
1/3 cup butter or margarine
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sugar, divided use
6 large eggs, divided use
3 teaspoons vanilla extract, divided use
2 tablespoons plus 1 cup all-purpose flour, divided use
1 1/2 cups semisweet chocolate morsels (9 oz), divided use
1 teaspoon baking powder
1 teaspoon salt

Microwave unsweetened chocolate, semisweet chocolate squares and 1/3 cup butter in a 1-quart glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.

Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set aside.

Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and the remaining 2 teaspoons vanilla extract; beat mixture until well blended.

Combine the remaining 1 cup flour, baking powder, and salt; fold into chocolate batter until blended, and stir in remaining 1 cup chocolate morsels. Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased (13x9-inch) pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife.

Bake at 325 degrees F for 40 to 45 minutes. Cool and cut brownies into squares.

Makes 32 brownies
Source: Southern Living magazine, March 2001