Spicy Cream Cheese Brownies
(concocted by Huw Richardson, Buffalo, NY)
For the Brownies:
- 1 Stick (1/2 Cup) Butter, Melted
- 3/4 Cup Sugar
- 1 Tsp Vanilla
- 2 Eggs
- 1/2 Cup Flour
- 1/3 Cup Dagoba Xocolatl Drinking Chocolate
- 1 Tbs Cocoa Powder
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/2 Cup Pecans (optional)
Preheat oven to 325° with rack in centre of oven.
Line a 9″x9″ pan with tinfoil.
Combine melted butter, sugar, vanilla and eggs in a bowl. Stir until
thoroughly blended.
In a separate container, combine flour, Xocolatl, cocoa, baking
powder and salt.
Add the dry ingredients to the wet ingredients and incorporate completely. Do not over-mix!
Reserve 1/2 cup of this batter and pour the rest in the prepared pan.
Sprinkle pecans on top of the batter.
For the Cream Cheese Topping:
- 8 Ounces Cream Cheese
- 1/3 Cup Sugar
- 1 Tsp Vanilla
- 1 Egg
Beat the cream cheese with the sugar.
Add the vanilla and the egg.
Blend thoroughly.
Pour this over the brownie batter (and nuts)
Place the reserved batter in small dollops on the top.
Use a knife or an spoon handle to swirl the two batters without
mixing them.
Bake in preheated oven for 25-30 mins or until the brownies start to
pull away from the sides of the pan and the edges of the brownies are
just beginning to brown.
Chill for at least two hours before cutting into squares.
Huw Richardson
Buffalo, NY