Creamy, Fudgy, Nutty Brownies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From BHG Ingredients:
4 ounces unsweetened chocolate, chopped |
1/2 cup butter |
1 cup all-purpose flour |
1/2 cup chopped walnuts or 1/2 cup pecans, toasted |
1/4 teaspoon baking powder |
1 3/4 cups sugar |
4 eggs |
1 1/2 teaspoons vanilla |
3 ounces semisweet chocolate, chopped |
2 (3 ounce) packages cream cheese, softened |
1 tablespoon milk |
Directions:
1. Grease and lightly flour an 8-inch square baking pan; set aside.
2. In a small heavy saucepan, melt unsweetened chocolate and butter over low heat, stirring constantly.
3. Remove from heat; set aside to cool slightly.
4. In a bowl, combine the flour, nuts, baking powder; set aside.
5. In a big bowl, stir together the melted chocolate and 1 1/2 cups sugar; add in 3 of the eggs and 1 teaspoon vanilla; lightly beat with a wooden spoon just until combined (don’t overbeat or brownies will rise too high, then fall).
6. Stir in flour mixture; spread batter in the prepared baking pan; bake at 350° for 40 minutes.
7. Meanwhite, in a small heavy saucepan melt semisweet chocolate over low heat; remove from heat and let cool slightly.
8. In a bowl, combine the cream cheese, melted semisweet chocolate, remaining egg, remaining 1/4 cup sugar, milk, and remaining 1/2 teaspoon vanilla; beat with an electric mixer on medium-high heat until combined.
9. Carefully spread topping evenly over hot brownies; bake 10 minutes more or until topping appears set.
10. Cool completely in pan on a wire rack.
11. Cover and chill at least 2 hours before serving; cut into bars.
12. Cover and store in the refrigerator for up to 3 days.
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