Plaza bakery's cream cheese topped chocolate

 
                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
     On   TUE, 19 DEC 1995 093839
   GMT
  
 
 
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