Plaza bakery's cream cheese topped chocolate
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Plaza bakery's cream cheese topped chocolate
  Cheese    Chocolate    Cookies    Creams  
Last updated 6/12/2012 1:18:19 AM. Recipe ID 49128. Report a problem with this recipe.
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      Title: Plaza bakery's cream cheese topped chocolate
 Categories: Cookies, Chocolate
      Yield: 12 Brownies
      8 oz Cream cheese; room temp
    1/2 c  Sugar
      1 lg Egg; room temperature
    1/2 ts Vanilla
      1 pn Salt

      8 oz Chocolate, bittersweet or
           -semi-sweet, 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  Chocolate chips; semi-sweet
  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.

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Recipe ID 49128 (Apr 03, 2005)

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