Plaza bakery's cream cheese topped chocolate brownies

 
           PLAZA BAKERY'S CREAM CHEESE TOPPED CHOCOLATE BROWNIES
 
 Recipe By     : Lise Waring 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Brownies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         TOPPING:
    8      oz            Cream cheese; room temp
      1/2  c             Sugar
    1      lg            Egg; room temperature
      1/2  ts            Vanilla
    1      pn            Salt
                         BROWNIES:
    8      oz            bitter or semisweet chocolate  -- chopped
      1/2  c             Butter, unsalted
    4      lg            Eggs
    1      c             Sugar
    1      ts            Vanilla extract
      1/4  ts            Salt
    1      c             Flour
      1/2  c             Semi-sweet chocolate chips
 					
 
    For topping: Preheat oven to 350 degrees.  Lightly grease 9 inch
    square baking pan.  The pan must be at least 2 inches deep.  Dust pan
    with flour; tap out excess.  Using electric mixer, beat cream cheese
    with sugar in medium bowl until smooth.  Blend in egg, vanilla and
    salt. Set topping aside while preparing brownie batter.
  
    For Brownies: Melt chocolate and butter in heavy saucepan over very
    low heat, stirring until smooth. Cool slightly. Using electric mixer,
    beat eggs, sugar, vanilla and salt in a large bowl until thick, about
    3 minutes. Stir in melted chocolate, then flour and semisweet
    chocolate chips.
  
    Pour batter into prepared pan; smooth top.  Spoon cream cheese
    topping into pastry bag fitted with 1/2 inch round tip.  Pipe cheese
    mixture in diagonal lines atop brownie batter, spacing line 1/2 to
    3/4 inches apart. Run tip of small knife through cream cheese on
    opposite diagonal, spacing 1/2 inch apart and creating V pattern.
    Bake until toothpick inserted comes out with a few moist crumbs still
    attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
    Cover and refrigerate at least 2 hours. Can be prepared up to 2 days
    ahead. Run sharp knife around pan to loosen. Cut dessert into 12
    brownies. Serve cold.
  
 							Source: The Houston
			    Post, September 18, 1991		      
 
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