Brownie Bombs

Brownie Bombs

4 oz. unsweetened chocolate squares

1/2 cup unsalted butter

1 2/3 cups sugar

1/2 tsp. vanilla

3 eggs

3/4 cup all purpose flour

1 8-ounce pkg. cream cheese, softened

1 egg

4 tsp. all purpose flour

1/4 tsp. vanilla

1/2 cup semi-sweet chocolate chips

In a saucepan, melt the unsweetened chocolate and butter over low heat, Remove from heat. Stir in 1 1/3 cups of the sugar and the 1/2 tsp. vanilla. Cool the mixture for 15 minutes. Beat in the eggs and the 3/4 cup flour.

In a mixing bowl, mix the remaining 1/3 cup sugar, cream cheese, the 1 egg, the 4 tsp. flour and the 1/4 tsp. vanilla.

Coat a 8″x8″x2″ baking pan with non-stick cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with remaining chocolate batter.

Bake at 350 degree oven for 20 minutes. Sprinkle with semi-sweet chocolate pieces. Bake for 12 minutes more. Cool. Cover; store in refrigerator. Let the chilled dessert stand at room temperature for 30 minutes before serving.

Yield: 16 Servings

Better Homes and Gardens 1994 Chocolate Recipe Contest