Double-Chocolate Brownies
By: Anonymous
Published: Thursday, February 11, 2010 - 11:53pm

Ingredients




cup purchased chocolate syrup
2 ounces semisweet chocolate chopped, or chocol
1 8 ounce pack cream cheese room temperature
1 lrg egg
cup semisweet chocolate chips
1 tablespoon all purpose flour
1 cup unsalted butter room temperature (2 stick)
cup sugar
4 lrgs eggs
1 teaspoon vanilla extract
cup all purpose flour
cup unsweetened cocoa powder
teaspoon baking powder
6 ounces semisweet chocolate chopped, or chocol
1 tablespoon vegetable oil

Preparation

1 For filling:Combine syrup and 2 ounces chopped chocolate in heavy small saucepan. 2 Stir over low heat until chocolate melts; cool. Beat cream cheese and egg 3 In medium bowl. Stir in chocolate mixture. Blend in 1/4 cup chocolate chips and flour. Set aside. 4 For batter:Preheat oven to 350F. Grease 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter waxed paper. Using electric 5 Mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, cocoa and baking powder into medium bowl. Stir dry ingredients into butter mixture. 6 Spoon half of chocolate batter into prepared pan. Top with filling. 7 Spread remaining batter over. Bake brownies until toothpick inserted in center comes out clean, about 40 minutes. Transfer to rack. Cool 5 minutes. Run small sharp knife around edges of pan to loosen. Cool completely in pan. 8 For glaze:Melt 6 ounces chocolate with oil in heavy small saucepan over low heat, stirring constantly. 9 Cut cooled brownies into 16 2-inch squares. Transfer to rack. Spoon warm 10 Glaze over brownies. Let stand until glaze sets. Arrange brownies on platter. 11 Makes 16.