Plaza Bakery's Cream Cheese Topped Chocolate

* Exported from MasterCook *

PLAZA BAKERY'S CREAM CHEESE TOPPED CHOCOLATE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
8 oz Cream cheese -- room temp
1/2 c Sugar
1 lg Egg -- room temperature
1/2 ts Vanilla
1 pn Salt
-----BROWNIES-----
8 oz Chocolate, bittersweet or
-semi-sweet, chopped
1/2 c Butter, unsalted
4 lg Eggs
1 c Sugar
1 t Vanilla extract
1/4 ts Salt
1 c Flour
1/2 c Chocolate chips -- semi-sweet

For topping: Preheat oven to 350 degrees. Lightly
grease 9 inch square baking pan. The pan must be at
least 2 inches deep. Dust pan with flour; tap out
excess. Using electric mixer, beat cream cheese with
sugar in medium bowl until smooth. Blend in egg,
vanilla and salt. Set topping aside while preparing
brownie batter.

For Brownies: Melt chocolate and butter in heavy
saucepan over very low heat, stirring until smooth.
Cool slightly. Using electric mixer, beat eggs, sugar,
vanilla and salt in a large bowl until thick, about 3
minutes. Stir in melted chocolate, then flour and
semisweet chocolate chips.

Pour batter into prepared pan; smooth top. Spoon
cream cheese topping into pastry bag fitted with 1/2
inch round tip. Pipe cheese mixture in diagonal lines
atop brownie batter, spacing line 1/2 to 3/4 inches
apart. Run tip of small knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating
V pattern. Bake until toothpick inserted comes out
with a few moist crumbs still attached, about 40
minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours. Can be
prepared up to 2 days ahead. Run sharp knife around
pan to loosen. Cut dessert into 12 brownies. Serve
cold.

Source: The Houston Post,
September 18, 1991 Submitted By LISE WARING
<HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995 093839
GMT



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