Shelly's Recipe

TOFFEE PECAN CREAM CHEESE BROWNIES

Category: Brownies/Blondies

4 oz unsweetened baking chocolate
1 cup butter
2 cups sugar
2 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp salt
1/2 cup chopped pecans
1/2 cup English toffee bits
Cream Cheese Filling (recipe follows)

Heat oven to 350. Grease the bottom only of a 13 x 9 inch baking dish. Melt chocolate and butter in a 2 quart saucepan over very low heat, stirring frequently, until smooth. Remove from heat. Cool for five minutes.

Meanwhile, make the Cream Cheese Filling and set aside. Beat chocolate mixture, sugar, vanilla, and eggs in a large bow on medium speed for one minute. Scrape bowl often. Beat in the flour and the salt on low speed for 30 seconds. Scrape bowl often. Beat on medium speed for one minute. Spread half the mixture (about 21/2 cups) in the prepared pan. Spread Cream Cheese Filling over the batter. Carefully spread remaining batter over the filling. Gently swirl through the batters with a knife for a marbled design. Sprinkle with pecans and toffee bits. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out almost clean. Cool completely in pan on a wire rack. Yield: about 48 brownies

Cream Cheese Filling
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 tsp vanilla
1 egg
1/2 cup chopped pecans
1/2 cup English toffee bits

Beat all the ingredients except pecans and toffee bits in a medium bowl until smooth. Stir in the pecans and toffee bits.