If you're not familiar with Magnolia Bakery, it is one of the most lovely places for dessert on the planet. The only place more wonderful would probably be the home of Allysa Torey, the bakery's founder. Simply put, her book "At Home with Magnolia" is a must-have. Torey invites you into her home, sharing recipes she makes for her family in New York. Every recipe is divine, and comes out perfect, every time.
This is one of my favorite brownies because it's not too fudgy and it's not too cakey. Of course then you add the cream cheese, pecans, and Heath Bars and you have the perfect brownie…
RECIPE: Cream Cheese Swirl Brownies with Heath Bars and Pecans
Cream Cheese Filling
One 8-ounce package
cream cheese, not softened
1 large egg, at room
1¼ cups all-purpose
1 teaspoon baking
¼ teaspoon salt
¾ cup (1½sticks)
4 ounces unsweetened
2 cups sugar
3 large eggs, at room
2 tablespoons whole
¾ cup coarsely chopped
toasted pecans (see Note)
⅔ cup chopped Heath Bars
(about two 1.4-ounce bars) (or any chocolate-covered toffee bar)
Preheat the oven to
325ºF.Grease and lightly flour a 13 x 9-inch baking pan.
To make the cream cheese filling:In a medium-size bowl, beat the
cream cheese with the sugar until smooth. Add the egg and flour and beat well.
To make the brownies:In a small bowl, combine the flour, baking
powder, and salt. Set aside. In a medium-size saucepan over low heat, melt the
butter with the chocolate, stirring occasionally, until smooth. Remove from the
heat, transfer to a large bowl, and allow to cool to lukewarm, about 5 minutes.
Stir in the sugar. Add the eggs, milk, and vanilla and beat well. Add the dry
ingredients and mix thoroughly.
in half of the pecans and half of the Heath Bars. Reserve ½ cup of the brownie
batter. Spread the rest of the batter evenly in the prepared pan. Drop the
cream cheese mixture by tablespoonfuls over the batter. Next, drop the reserved
brownie batter by teaspoonfuls in between the cream cheese filling. Using a
small knife, swirl the two batters together, forming a decorative pattern.
Sprinkle the remaining pecans and Heath Bars over the top, and using a spatula,
gently press into the batter. Bake for 45 to 55 minutes, or until a cake tester
inserted in the center of the pan comes out with moist crumbs attached. Do not
overbake. Allow to cool overnight before cutting and serving.
Note: To toast the pecans, place on a baking sheet in a 350ºF oven
for 15 minutes, or until lightly browned and fragrant.