BOOM BOOMS

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(Makes 9-12 brownies)

Ingredients:
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4 ozs unsweetened chocolate 
1 stick unsalted butter, room temp
1-1/4 C + 1 T sugar 
1/2 t vanilla extract
3 large eggs, room temp 
3/4 C all-purpose flour

Instructions:
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Preheat oven to 300F.

Lightly grease an 8" square pan with butter or vegetable oil.

Melt the chocolate and butter in the top of a double boiler placed over
simmering water [I melt mine in the nukebox; 2 mins, high -- Babs]. 
Cool the mixture for 5 minutes. 

Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture. Using an electric mixer on medium speed, mix until blended,
about 25 seconds [I'd just do it by hand with fork or whisk]. Scrape
the bowl with a rubber spatula. 

Add the vanilla. With the mixer on medium-low speed, add the eggs one
at a time, blending after each addition until the yolk is broken and
dispersed, about 10 seconds. Scrape the bowl after the last egg and
blend until velvety, about 15 more seconds. 

Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl. Set
aside. 

Cream Cheese filling:
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8 ozs cream cheese, chilled 
1-1/2 t all-purpose flour
5 T sugar 
1 large egg, room temp
1/4 t vanilla extract

Instructions:
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Mix all the filling ingredients in a food processor and process until
blended, about 45 seconds. Set aside. 

Spread about 2/3 of the brownie batter in the prepared pan. Spread the
cream cheese filling over the brownie batter. Using a spoon, scoop the
remaining brownie batter over the filling in nine equal mounds arranged
in rows of threes so that there is some space between them. 

Run a chopstick or the handle of a wooden spoon back and forth the
length of the pan, making parallel lines about 1-1/2 inches apart, then
do the same thing in the othre direction as if making a grid. This will
marbleize the two mixtures. Shake the pan gently back and forth to
level the batter. 

Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes. Allow the
brownies to cool for 1 hour before cutting. 




Source: rec.food.recipes