Layered Cream Cheese Brownie from “In the Pink”, by Rosalea Murphy
Served at Vincent Van Gogh's Birthday Party, April 2, 2008, in Hendricks Park Eugene Oregon.
¾ Cup Semisweet chocolate chips
3 Tablespoons butter
1 teaspoon Frangelico (liqueur made from hazelnuts)
1 cup sugar
½ cup flour
½ Tablespoon baking powder
¼ teaspoon salt
½ cup broken walnuts or pecans
One 3-ounce package of cream cheese, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Melt the chocolate and butter together in the top of a double boiler. In a bowl, using an electric mixer, beat Frangelico, 2 eggs, and ¾ cup of the sugar until thick and smooth.
In another bowl, stir together the flour, baking power, and salt, and add to the egg mixture. Blend in the chocolate mixture and nuts. Spread half the batter in a nonstick 9x13-inch pan.
Beat the remaining egg and sugar, the cream cheese, and the vanilla together; spread over the chocolate batter in the pan. Spread the remaining chocolate batter on top. With a knife, swirl through layers to marble. Bake 35 to 40 minutes. Test for doneness. When cool, cut into squares. Pack in a box, separated by layers of waxed paper, for the picnic.
This is directly from Rosalea’s book, page 46. However, I sometime shorten this recipe by using a good brownie mix adding nuts, chocolate chips, Farncelico, and a cream cheese-sugar-egg-vanilla toping. It also takes 50-60 minutes in my oven.
ps. The Pink Adobe Restaurant is still going strong: http://www.thepinkadobe.com/