Magnolia Cream Cheese Brownies Recipe

Ingredients

• 4 (1 ounce) unsweetened chocolate squares
• 4 (1 ounce) semi-sweet chocolate baking squares
• 1/3 cup butter or 1/3 cup margarine
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 cups sugar, divided
• 6 large eggs, divided
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 1/2 cups semisweet chocolate morsels, divided
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 cup firmly packed light brown sugar
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1 dash salt
• 1 cup whipping cream
• 8 ounces semi-sweet chocolate baking squares, chopped

Instructions

1. Microwave the first three ingredients—4 (1 ounce) unsweetened chocolate squares, 4 (1 ounce) semi-sweet chocolate baking squares, and 1/3 cup butter or margarine—in a 1-quart glass bowl on HIGH for 2 minutes, stirring once until melted. Allow it to cool and set aside.
2. In a mixing bowl, beat together 2 (3 ounce) packages softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 1/2 cup sugar, continuing to beat well.
3. Add 2 large eggs, one at a time, mixing until blended. Stir in 1 teaspoon vanilla extract, then fold in 2 tablespoons all-purpose flour and 1/2 cup semisweet chocolate morsels; set the aside.
4. In another large bowl, beat the remaining 4 large eggs at medium speed. Gradually add the remaining 1 1/2 cups sugar while beating well. Incorporate the cooled chocolate mixture and 2 teaspoons vanilla extract, mixing until well blended.
5. In a separate bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Fold the mixture into the chocolate batter until blended, then stir in the remaining 1 cup of semisweet chocolate morsels.
6. Reserve 3 cups of the chocolate batter, then spread the remaining batter evenly in a greased 13- x 9-inch pan. Pour the cream cheese mixture over the chocolate batter and top with the reserved 3 cups of batter. Use a knife to swirl the mixture gently.
7. Bake in a preheated oven at 325 degrees for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Allow the brownies to cool completely before cutting them into squares.
8. For the caramel sauce, melt 1/2 cup butter in a heavy saucepan over medium heat. Add 1 cup firmly packed light brown sugar, cooking and stirring constantly until the mixture boils. Gradually stir in 1/2 cup whipping cream, 1/2 teaspoon vanilla extract, and a dash of salt, continuing to stir until it boils again. Remove from heat. Yields 1 1/2 cups.
9. For the chocolate sauce, bring 1 cup whipping cream to a boil in a heavy saucepan, then remove it from heat. Add 8 ounces chopped semi-sweet chocolate, stirring until melted. Yields 1 3/4 cups.