Cream Cheese Brownies

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Cream Cheese Filling

packages (8 oz each) cream cheese, softened

1/2

cup sugar

teaspoons vanilla

large egg

cup butter or margarine

oz unsweetened baking chocolate

cups sugar

teaspoons vanilla

large eggs

1 1/2

cups Gold Medal™ all-purpose flour*

1/2

teaspoon salt

cup coarsely chopped nuts

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1

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
2

In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
3

In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
4

In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
5

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.

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*If using self-rising flour, omit salt.
For 6 grams of fat and 120 calories per serving, use softened reduced-fat cream cheese (Neufchâtel), , in the Cream Cheese Filling. For brownies, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs. Decrease nuts to 1/2 cup.

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1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.