Does anyone not like brownies? We don't think so. These deep chocolate brownies with their
swirl of cream cheese are a delight.
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup butter, at room temperature
- 2 3-ounce packages cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 eggs
- 3/4 teaspoon vanilla extract
Preheat oven to 350°F. Grease bottom and sides of an 9x13-inch pan or Pyrex dish.
With an electric mixer, cream the 1 cup butter and 2 cups sugar. Add 4 eggs, one at a time, beating
well after each addition. Add 2 teaspoons vanilla.
In a medium bowl, whisk together the 1-1/3 cups flour, cocoa, baking powder and salt. Gradually
add the flour mixture to the creamed mixture, blending well. Stir in the pecans. Spread half
of the mixture into the prepared baking pan.
Cream the 1/3 cup butter and cream cheese in a small bowl. Add 1/3 cup sugar and 2 tablespoons
flour, blending well. Add 2 eggs and 3/4 teaspoon vanilla, and beat until batter is smooth.
Spread the cream cheese mixture carefully over the chocolate batter in the pan. Then carefully
spread the remaining chocolate batter over the cream cheese mixture. Gently swirl a knife through
the layers of batter for a marbled effect.
Bake for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. Cool
completely in pan before cutting into squares. Makes about 24 brownies.
For an extra special touch, toast the pecans in a 350°F oven for about
10 minutes, stirring occasionally. Then let them cool.
These rich and decadent brownies are a little more trouble than the usual variety, but are more than worth it.
Blondies are the perfect counterpart to brownies.
Our Blondies
recipe will have you trying to decide which of these delicious treats to try first.
You can find this and over 400 more recipes in Grandma's Cookbook.
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