Saturday, July 11, 2009

Cream Cheese Swirl Brownies with Heath Bars and Pecans

Every so often I go online and order some new cookbooks to be delivered to my local library through the Library Network that links most of the libraries in the metro area. I just love browsing though new recipes - I'm sure you aren't shocked by that revelation! Recently, I've been drooling over At Home with Magnolia. (I promise to wipe down the pages before I return it to the library.) I made one of their brownie recipes for a fireworks picnic last week. Yummy recipe! I doubled the amount of Heath Bars - just because I could, besides you really don't want to skimp on the candy add ins!

Cream Cheese Swirl Brownies with Heath Bars and Pecans

Cream Cheese Filling

1 package cream cheese (8 ounces, not softened)
1/3 cup sugar
1 egg
2 Tablespoons flour


1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
3 large eggs
2 Tablespoons milk
1 1/2 teaspoon vanilla extract
3/4 cup coarsely chopped pecans
4 Heath Bars (1.4 ounces each, coarsely chopped)

1. Preheat oven to 325 degrees. Spray a 13 x 9 pan with cooking spray and lightly flour.

2. Cream Cheese Filling - in a medium bowl, beat the cream cheese with sugar until smooth. Add one egg and the flour and beat thoroughly. Set aside.

3. Brownies - in a small bowl combine the flour, baking powder, and salt and set aside. In a medium pan, melt the butter and chocolate over low heat. Transfer the melted chocolate to a large bowl and let cool for about 5 minutes. Then stir in the sugar. Add eggs, milk, and vanilla and combine thoroughly. Add the reserved dry ingredients and mix well. Stir in half of the pecans and Health Bar chunks.

4. Reserve about a half cup of the brownie batter. Spread the remaining batter in the pan. Drop spoonfuls of the cream cheese on top. Drop the reserved brownie batter between the cream cheese and swirl the two together using a knife. Sprinkle the remaining pecans and Heath Bars on top and press into the top.

5. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake. Cool before cutting.


Liz said...

You've got me drooling! Those look so good!

YayaOrchid said...

Karen, your pictures are fabulous, better probably than the cookbook's. Thank you for sharing the recipe.


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