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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A not to sweet not to rich, gooey, melt in your mouth brownie. I made this recipe off the top on my head one day when I had a craving for brownies, and I have never tasted a brownie so good in my life, and once you try it, I know you will love it just as much. Ingredients:
8 ounces reduced-fat cream cheese |
1 large egg |
2 tablespoons white sugar |
3 tablespoons flour |
4 ounces semisweet chocolate or 4 ounces milk chocolate |
2 ounces white chocolate |
1 cup butter or 1 cup margarine |
2 large eggs |
1 cup firmly packed brown sugar |
1 tablespoon pure vanilla extract (if you love vanilla like me!) |
2/3 cup milk or 2/3 cup chocolate milk (preferably) |
1 3/4-2 cups unsifted flour |
Directions:
1. In a small bowl mix together the cream cheese, egg, white sugar, and flour.
2. Set aside.
3. Preheat oven to 350 inchF.
4. Grease a 9'-13' glass baking dish.
5. In the microwave or over a double boiler melt the TWO types of chocolates and the butter or margerine together.
6. In a medium sized bowl whisk together the eggs, brown sugar, and vanilla.
7. Add 1/3 of the chocolate mixture, and whisk again.
8. Add the rest of the chocolate mixer, and whisk again.
9. Add the regular or chocolate milk, and whisk again.
10. Add the flour, and guess what, whisk again.
11. Pour the chocolate brownie mixture into the greased baking pan, and spread evenly.
12. Spoon the cream cheese mixture on to the chocolate brownie mixture in 5 different places.
13. Spread it somewhat evenly over the top.
14. With a knife make swirled designs in the to mixtures.
15. Bake for 25-35 minutes or until a toothpick comes out of it with crumbs on it.
16. Remove from oven and let cool completely.
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