gloria p wrote:

>Now if you mixed 8 oz of cream cheese
> with a beaten egg and 1/4 cup of sugar
> and spooned it over and swirled it into
> your brownie batter you would have
> something divine.

You mean something like this? We love these and usually have to double
the recipe.

Chocolate Cream cheese Brownies

1 pkg. (4 oz.) German sweet chocolate
3 tbsp. butter
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup chopped nuts

Filling:

2 tbsp. butter
1 pkg. (3 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla

In saucepan, melt chocolate and butter over low heat, stirring
frequently. Set aside. In a bowl, beat the eggs; add sugar and beat
until thick. Add flour, salt and baking powder to egg mixture and mix
well. Add the melted chocolate, vanilla and almond extracts and nuts.
Pour half the batter into a greased 8 inch square pan; set aside. For
filling, beat butter and cream cheese in a mixing bowl until light.
Gradually add sugar, beating until fluffy. Blend in egg, flour and
vanilla; mix well and spread over batter in pan. Dollop remaining batter
over filling. With a knife, cut through batter to create a marbled
effect. Bake at 350º 35 to 40 minutes, or until tests done. Cool.
Store in the refrigerator. Makes about 2 doz. squares.

Judy