Magnolia Cream Cheese Brownies

Magnolia Cream Cheese Brownies

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

Microwave first 3 ingredients 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 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 2 teaspoons vanilla extract; beat mixture until well

Combine 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 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife.

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

Yield 1 1/2 dozen

Southern Living, MARCH 2001