Ingredients:
For the Brownie base:
6 ounces(180g) Unsweetened chocolate
6 ounces(180g) Bittersweet/semisweet chocolate
1 cup Butter or Premium Margarine
1 1/2 cups Caster Sugar
1 1/2 cups Dark brown sugar, spooned lightly
5 pcs Whole eggs, graded extra large
1 1/2 cups Sifted all-purpose flour
1 1/2 tsps Sifted baking powder
3/4 tsps Fine Salt
2 cups Chocolate chips
For the Cream Cheese Filling:
1 1/2 bars (225g each) Cream Cheese
3/4 cup Caster Sugar
3 pcs Whole eggs, graded extra large
6 tbsps Butter or Premium Margarine
For the topping:
1 cup Coarsely chop Walnuts or Pecans
Procedure:
1. Preheat oven to 350 F. Line two eight-inch baking pans with foil, dull side up. Set aside.
2. In a large saucepan, combine the unsweetened and bittersweet chocolates with the butter or margarine.
3. Place over low heat, stirring continuously, until everything has almost melted completely. Transfer the chocolate mixture to a large mixing bowl. Set aside for five minutes to cool down.
4. Pour in both the caster and brown sugars. Mix well with a wooden spoon. Add eggs one at a time, beating well after each addition. Add remaining dry ingredients and beat with a wooden spoon until blended. Set aside.
Make Cream Cheese Fillig:
1. In mixing bowl, using a hand mixer, beat cream cheese, sugar, eggs, and butter until blended.
2. Pour enough of the prepared chocolate batter into prepared bake pan. Spread the batter with an offset metal spatula, completely covering the bottom of the pan. Add more batter if necessary. Pour half of the cream cheese mixture over the chocolate mixture.
3. Spoon more of the chocolate batter over the cream cheese mixture. The top surface will look marbled. Generously sprinkle chopped nuts all over the top. Repeat the procedure with the other baking pan.
4. Bake in preheat oven for 1hour to one hour and ten minutes, or until a toothpick inserted in center comes out barely clean. Chill well before cutting into bars.
Yield: 24 bars per pan.
Posted in: Dessert
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