Chocolate and Cream Cheese Brownies

A rich and gooey chocolate brownie with a luscious cream cheese filling swirling throughout!

Cook Time 55

Course Dessert

Servings 18 brownies

Preheat the oven to 325-degrees.
To make the chocolate brownie base:
Place the flour, baking powder and salt in a small bowl and whisk to blend.
Combine the chocolate and the butter in a saucepan set over low heat. Warm until the chocolate and butter are just melted and smooth, stirring occasionally.
Remove the chocolate from the heat and whisk in the sugar.
Add the eggs one at a time, whisking to mix into the chocolate and sugar.
Add the vanilla extract and continue whisking until the batter is smooth in appearance.
Stir in the flour mixture blending into the chocolate batter.
Add the chopped pecans.
To make the cream cheese filling:
In a separate bowl combine the cream cheese with 1 teaspoon vanilla extract and the two eggs. Beat together until creamy and smooth.
To assemble the brownies:
Spray a 13”x9”x2” baking pan with a nonstick cooking spray. Spread about half of the chocolate brownie batter in the bottom of the pan.
Spoon the cream cheese filling over the top of the first chocolate layer.
Finish by spreading the remaining chocolate brownie batter over the cream cheese filling. Take a knife and drag through the batter to “marble” the brownie batter with the cream cheese filling.
Place the pan on the second lowest rack in your oven and bake at 325-degrees for 40 to 45 minutes. A toothpick inserted in the middle will still have a few moist crumbs attached to it when the brownies are done.
Let the brownies cool completely before cutting.