Servings: Makes 16 brownies
Instructions:
Butter and lightly flour an 8 x 8-inch square cake pan. Preheat oven to 350°F (180°C).
Combine the flour and salt. Set aside.
Melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside. Beat the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour/salt mixture over the top and fold it into the mixture. Add vanilla. Fold in the chocolate chips.
For Cream Cheese Mixture:
Whisk together cream cheese, egg and sugar (or use an electric mixer). Sift 1/4 cup self-rising flour over this mixture and fold in. Add 1 tsp. vanilla extract.
Pour three-quarters of the brownie mixture into the prepared pan and spread the cream cheese mixture over it. Drop spoonfuls of the remaining brownie mixture on top, making swirls with a knife. Bake 35 to 40 minutes, or until the top is springy to the touch, being careful not to over bake. Cool brownies in the pan, then cut into squares.
Makes 16 brownies.
Source: Recipe Adapted from: Ultimate Chocolate by Patrici
Date: October 24, 2004