Cream Cheese Brownies

• 4 squares BAKER'S Unsweetened Chocolate
• 3/4 cup (1-1/2 sticks butter
• 2-1/2 cups sugar, divided
• 5 eggs, divided
• 1-1/4 cups flour, divided
• 1 pkg (8oz) Cream or Neufchatel Cheese, softened

1. Heat oven 350 F.
2. Line 13x9 inch pan with foil, with ends of foil extending over sides. Grease foil
3. Cook chocolate and butter in large saucepan on very low heat just until chocolate is melted, stirring constantly. Remove from heat. Stir in 2 cups sugar. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
4. BEAT cream cheese and remaining sugar, egg and flour in same bowl with whisk until well blended. Spoon over brownie batter; swirl gently with knife.
5. BAKE 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.
6. BAKING IN GLASS BAKING DISHIf a recipe calls for a metal pan and you substitute a glass baking dish, always reduce the oven temperature by 25u0b0F. This is necessary since the glass dish conducts and retains heat better than the metal pan.

s, butter, sugar, eggs, flour, cream

Taken from www.epicurious.com/recipes/member/views/cream-cheese-brownies-51944611 (may not work)