Cream Cheese Swirl Brownies with Toffee and Pecans
Cream cheese filling
8 oz cream cheese, not softened
1/3 cup of sugar
1 large egg, at room temperature
2 Tbs flour
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter
4 oz unsweetened chocolate
2 cups sugar
3 large eggs
2 Tbs whole milk
1 1/2 tsp vanilla
3/4 cup chopped, toasted pecans
2/3 cup chopped heath bars
Preheat oven to 325 and grease and flour a 13x9 baking pan.
Filling: In medium size bowl beat the cream cheese with sugar until smooth. Add egg and flour and beat well. Set aside.
Brownies: In a small bowl combine flour, baking powder and salt. Set aside. In medium size saucepan over low heat melt butter and chocolate. Stir occasionally until smooth. Remove from heat and transfer. Allow to cool to lukewarm. Stir in sugar. Add eggs, milk, and vanilla. Beat well. Add dry ingredients and mix thoroughly.
Stir in half of pecans and Heath bars. Reserve ½ cup of brownie batter. Spread the rest of the batter in the pan. Drop cream cheese mixture by tablespoons over batter. Drop reserved batter by teaspoonfuls over cream cheese. Using a small knife swirl the two. Sprinkle remaining pecans and Heath bars on top. Bake 45-55 minutes. Allow to cool overnight