YIELD: 18 squares

INGREDIENTS:
4 oz semi-sweet chocolate
5 tbsp butter
3 oz package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 vanilla beans
1/2 tsp baking powder
1/4 tsp salt
1/2 cup nuts, chopped

TO PREPARE:
Melt chocolate with 3 tablespoons butter. Cool. Cream remaining
butter with cream cheese until soft. Gradually add 1/4 cup sugar.
Blend in 1 egg and 1 tablespoon flour. Split 1/2 vanila bean.
Scrape out seeds and blend into mixture. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts. Split remaining whole vanilla bean, scrape out seeds
and add to mixture. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.

Tags: brownies, cream cheese brownies