Ingredients:
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate
6 1/2 ounces butter
5 tablespoons butter
1 tablespoon vanilla extract
6 ounces cream cheese
2 cups sugar
6 eggs
1 cup fresh walnuts, chopped (optional)
Directions:
Preheat the oven to 350 degrees F. Grease an 9 by 13 inch (3L) cake pan
Sift together the flour, baking powder and salt, set aside.
Melt the chocolate, half the butter and half the vanilla over a double boiler or in the microwave, and let it cool to room temperature.
Cream the remaining butter with the cream cheese, gradually adding in 1/2 cup of the sugar. Blend in two eggs, two tablespoons flour mixture and the rest of the vanilla. Set aside.
In a large bowl, with an electric mixer, beat the remaining four eggs with the remaining 1 1/2 cups sugar until very light and fluffy.
Fold in the chocolate mixture, followed by the dry ingredients and nuts, if using.
Por the mixture into the pan, and spread into the corners.
Spoon the cream cheese mixture in long lines, then using a knife or a toothpick swirl the batters together (do not over swirl or the cream cheese brownies will become leaden and beige).
Bake for 30 minutes, or for fudgier brownies no more than 25 minutes. Let cool completely before slicing.
Servings: 24
Time preparation: 15 min.
Time total: 45 min.