Ingredients
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
teaspoons vanilla
1
large egg
1
cup butter or margarine
4
oz unsweetened baking chocolate
2
cups sugar
2
teaspoons vanilla
4
large eggs
1 1/2
cups Gold Medal™ all-purpose flour*
1/2
teaspoon salt
1
cup coarsely chopped nuts
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
