Cream Cheese Swirl Brownies with Heath Bars and Pecans

(from largomason’s recipe box)

Source: recipegirl.com

Ingredients

  • FILLING:
  • One 8-ounce package cream cheese, cold (not softened)
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 Tbs all-purpose flour
  • BROWNIES:
  • 11/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 Tbs whole milk
  • 11/2 tsp pure vanilla extract
  • 3/4 cup coarsely chopped toasted pecans
  • 2/3 cup chopped Heath bars

Directions

  1. Preheat oven to 325°F. Grease and lightly flour 13×9-inch baking pan.

  2. Prepare filling: In a medium-sized bowl, beat cream cheese with sugar until smooth. Add egg and flour and beat well. Set aside.

  3. Prepare brownies: In a small bowl, combine flour, baking powder and salt. Set aside.

  4. In a medium-sized saucepan over low heat, melt butter with the chocolate, stirring occasionally, until smooth. Remove from heat, transfer to a large bowl, and allow to cool to lukewarm, about 5 minutes. Stir in the sugar. Add eggs, milk, & vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in half of the pecan and half of the Heath Bars.

  5. Reserve ½ cup of the brownie batter and set it aside. Spread the rest of the batter evenly in the prepared pan. Drop cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved brownie batter by teaspoonfuls in between the cream cheese filling. Using a small knife, swirl the two batters together, forming a decorative pattern.

  6. Sprinkle the remaining pecans and Heath Bars over the top, and using a spatula, gently press into the batter.

  7. Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Do not overbake. Allow to cool overnight before cutting and serving.

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