Organic Homemade Chocolate Brownies Recipe

• 4 (1 ounce) squares German sweet chocolate (I didn’t have that on hand so instead used 4+ ounces of chocolate chips)
• 5 T. butter - I use organic
• 1 (3 ounce) package cream cheese, softened - I don’t use organic cream cheese, unless I make it myself with our fresh/”raw” milk (it’s SO easy to make, by the way)
• 1/4 c. sugar - I use organic evaporated cane juice sugar (curious about Agave Nectar?)
• 3 eggs - preferably from a local farm with pasture-fed chickens
• 1 T. all-purpose flour - I use half organic whole wheat pastry flour (which I grind in my grain mill) and half Bob’s Red Mill unbleached, unbromated white flour
• 1/2 t. vanilla extract - I use organic
• 3/4 c. sugar (see note above)
• 1/2 t. baking powder - I use the kind without aluminum
• 1/4 t. sea salt
• 1/2 c. all-purpose flour (see note above)
• 1/2 c. chopped crispy pecans (optional)
• 1 t. vanilla extract (see note above)

1. Melt chocolate with 3 T. of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
2. Cream remaining 2 T. butter with cream cheese until smooth. Gradually add 1/4 c. sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 T. flour and 1/2 t. vanilla. Set aside.
3. Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 c. sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 c. flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 t. vanilla.
4. Spread half of the chocolate batter into an 8×8″ buttered glass baking dish. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula or knife for a marbled effect.
5. Bake in a preheated 350* F (175* C) oven for 35-40 minutes. Cool in the pan. Cut into squares or bars.
6. Being the chocoholic I am, I then sprinkle more chocolate chips on the top after the brownies come out of the oven - they melt into a yummy frosting.
7. A few notes since I just made this again: I doubled the recipe for a 9×13, and it took about 45 minutes, but oven temps can vary, so keep an eye on it. (I pulled it out when it was soft on top and felt almost set, but not too firm - I don’t like them too done.) Lastly, the chocolate color is lighter than in the picture above, so don’t worry if yours don’t look just like that! (It has that swirled look to it, though.)

Let me know how they turn out for you!

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