Don’t you love it when a baking experiment doesn’t go exactly as you planned, but the result is delicious, nonetheless? Well, today you reap the benefits of such an experiment. I was tweaking a cream cheese layered brownie and ended up with a bar that’s moist, fudgey, and delicious, so be sure to save room for dessert when you make these!
Fudgey Chocolate Bars Printable recipe
1 cup dark chocolate, chopped (you can use dark chocolate chips)
3 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1/2 cup flour
1/4 cup self-rising flour
1/2 teaspoon vanilla
1 cup chopped pecans
Cream Cheese Mixture
6 oz cream cheese, softened
5 tablespoons unsalted butter, softened
1/4 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla
Preheat oven to 325 degrees.
Butter an 11×7 baking pan and set aside.
Melt chocolate and 3 tablespoons butter in a double boiler, stirring until smooth, and set aside.
In a large bowl, beat 2 eggs and 3/4 cup sugar until thick, about 3-4 minutes.
Add the plain and self-rising flour, along with the melted chocolate and 1/2 teaspoon vanilla; stir until well mixed and set aside while making cream cheese mixture.
Blend cream cheese, softened butter, and vanilla together until smooth; add remaining ingredients, until mixture is smooth and creamy.
Pour half of brownie mixture into prepared pan, then pour entire cream mixture over brownie base.
Dollop remaining brownie mixture over cream mixture and swirl with a knife, until there are only a few streaks of white mixture visible.
Sprinkle on chopped pecans.
Bake for 35-40 minutes at 325 degrees until a tester inserted comes out with a few crumbs attached.
Allow to cool completely before cutting into bars.