0 recipes from contoocook and beyond


l0 tbsps. butter, room temp, plus more for baking dish
l-l/4 cups flour
l/2 tsp. salt
l/2 tsp. baking soda
l cup (7 oz.) semisweet choc chips
l-l/4 cups sugar
2 large eggs
23/4 tsp. vanilla
4 ozs. cream cheese
2 large egg yolks
Heat oven 325. Lightly butter 8×8″ glass baking dish. Into med bowl sift together flour, salt & baking soda; set aside. In heatproof bowl over simmering water melt 8 tbsps. butter and l/2 cup choc chips. Remove from heat and stir in l cup sugar. Stir in half of flour mixture. Add 2 eggs and 2 tsp. vanilla; stir to combine. Mix in the remaining flour mixture. Remove l/2 cup of the choc mixture and set aside. In bowl of food processor combine cream cheese, remaining l/4 cup sugar, remaining 2 tbsps. butter, egg yolks and the remaining 3/4 tsp. vanilla. Pulse to combine. Transfer to med bowl. Stir in remaining l/2 cup choc chips. Pour chocbatter into the prepared baking dish. Spoon the cream cheese mix over choc batter, spreading to the edges. Top with reserved l/2 cup choc mixture. Run a knife thru the mixture to swirl. Bake until set and golden brown, 45 to 50 mins. Remove from oven and transfe to a wire rack to cool. Cut into squares and stire in airtight container at roo temp for up to 2 days.
(I don’t see why you couldn’t double this and bake in a 9xl3 pan)
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