Cookie Recipes
Toffee Pecan Cream Cheese Brownies
Yield: 4 dozen brownies
Ingredients
Brownie
- 4 ounces unsweetened baking chocolate
- 1 cup butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup English toffee bits (Skor, etc.)
Cream Cheese Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup chopped pecans
- 1/2 cup English toffee bits (Skor, etc.)
Instructions
- Heat oven to 350 degrees F. Grease bottom only of a 13 x 9 x 2 inch pan with shortening.
Brownie
- Melt chocolate and butter in a 2 quart saucepan over low heat, stirring frequently, until smooth.
- Remove from heat. Cool for 5 minutes.
- Meanwhile, make Cream Cheese Filling, set aside.
- Stir in pecans and toffee bits.
- Beat chocolate mixture, sugar, vanilla extract and eggs in a large bowl with electric mixer on medium speed for 1 minute, scraping bowl occasionally.
- Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally. Beat on medium speed
for 1 minute.
- Spread half the batter (about 2 1/2 cups) in pan. Spread filling over batter.
- Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled effect.
- Sprinkle with pecans and toffee bits.
- Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out almost clean.
- Cool completely in pan on wire rack.
- For brownies, cut into 8 rows x 6 rows.
- Store covered in refrigerator.
Cream Cheese Filling
- Beat all ingredients except pecans and toffee bits in medium bowl with electric mixer on medium until smooth.