Chocolate Cream Cheese Brownies - Instructions Continued
Lightly beat the eggs in a large mixing bowl. Stir in the sugar and then add the
chocolate mixture, whisking to blend. Stir in the vanilla extract. Add the flour over
the chocolate mixture in 3 additions, folding gently with a whisk just until blended.
Fold in the pecans with a rubber spatula. Remove 1/2 cup of the batter and set aside.
Spoon the remaining batter into the baking pan and spread evenly with the back of a
soup spoon. Pour the cream cheese mixture over the top, spreading it to form an even
layer. Drop the remaining batter by tablespoon, at random, over the cream cheese
mixture. Insert a paring knife halfway into the batter and swirl the 2 layers together
to create a marbled effect. Bake the brownies for 30-35 minutes, or until the top is
puffed and set. Do not over bake. Remove from the oven and place on a cooling rack.
Let the brownies stand for 3-4 hours before cutting into 2-inch squares.