Serves: 48
1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, with shortening.
2. Melt butter and chocolate in 1-quart saucepan over low heat, stirring frequently. Remove from heat cool 5 minutes.
3. Make Cream Cheese Filling set aside.
4. Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread half of the batter (about 2 1/2 cups) in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling. Carefully spread to cover cream cheese layer.
5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
Cream Cheese Filling
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 large egg
Beat all ingredients until smooth.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit salt.
NUTRITION FACTS: 1 Brownie Calories 165 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 30mg Sodium 110mg Carbohydrate 15g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 1 Starch 2 Fat
Lighter Cream Cheese Brownies: For 6 grams of fat and 120 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs. Decrease nuts to 1/2 cup. Use reduced-fat cream cheese (Neufchâtel), softened, in Cream Cheese Filling.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream Cheese Brownies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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