Tony Claxton's Recipes
Double Fudge
Cream Cheese Brownies		    

These brownies are really rich and gooey, especially if you resist the temptation to cook them until a tester comes out clean. These brownies work much better if you line the pan with foil and grease that. Then let the brownies set up over night and cut them the next day. It's much easier getting them out of the pan and cutting them to lift them out with the foil, set them out on the counter, then peel down the foil.
Makes 32

                                   

Ingredients
Filling
1/4 C - Sugar
1 - Egg
3 oz - Cream Cheese
2 T - Butter
1 T - Flour
1/2 t - Vanilla 		   
Brownies
1 C - Butter
4 oz - Unsweetened Chocolate
2 C - Sugar
1 1/2 C - Flour
4 - Eggs
1 t - Baking Powder
1 t - Salt
2 t - Vanilla
1 C - Semi Sweet Chocolate Chips


Instructions
  • Preheat oven to 350°F.
  • Grease 13x9 inch baking pan.
  • Prepare filling:
    • Beat all filling ingredients in small bowl until creamy.
    • Set aside.
  • Prepare brownie batter:
    • Melt butter and chocolate together until smooth and shiny.
    • Stir in sugar, flour, eggs, baking powder, salt and vanilla.
    • Stir in chocolate chips.
  • Spread half of brownie batter in pan.
  • Spread filling on top of brownie batter.
  • Spread remaining batter over cream cheese filling.
  • Bake 30 to 35 minutes or until brownie begins to pull away from sides of pan.
  • Cool completely in pan on wire rack.
  • Cut into bars and store tightly covered in refrigerator.


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