Saturday, March 3, 2012

Viennese Brownies

These sinfully delicious brownies, were a favorite of my late aunt, who made them each year during the Christmas season.  Not a big fan of chocolate, I especially like them because they have a cheese-cake-like layer sandwiched between the layers of fudgie, brownie.  These will stay moist for days in the fridge, or you can freeze to serve at a later date.

8 ounces cream cheese, softened
1 and 1/3 cup sugar, divided
3 eggs
2 ounces unsweetened baking chocolate, melted
1/2 cup butter, melted
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350.  Grease 8 x 8 glass dish.  In small bowl, combine cream cheese, 1/3 cup sugar, and 1 egg.  Beat until smooth, and set aside.

Beat two additional eggs, until fluffy. Add remaining cup of sugar, melted chocolate, and butter.  Add sifted dry ingredients, and stir to blend.

Pour half the chocolate batter into the pan.  Spread cream cheese mixture over all.  Top with remaining chocolate batter.

Bake at 350 for 40 - 50 minutes.  Cool and dust with powdered sugar, or chocolate frosting.

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