Chocolate-fromage blanc brownies

Chocolate–fromage blanc brownies

MAKES 9 brownies
TIME About 1 hour
NOTES Fromage blanc is a tangy, fresh cheese available in some well-stocked supermarkets and in specialty cheese shops. If desired, substitute 4 oz. cream cheese, at room temperature, and 4 oz. sour cream; beat together until smooth before using in step 2. Cool brownies completely before wrapping.

Ingredients
1/2 cup (1/4 lb.) butter, cut into chunks
6 oz. unsweetened chocolate, finely chopped
1 1/2 tsp. vanilla
2 1/4 cups sugar
5 large eggs
1 cup all-purpose flour
1/2 tsp. baking powder
8 oz. fromage blanc (see notes)

Directions
1. In a 2- to 3-qt. pan over low heat, stir butter and chocolate until melted and blended. Remove from heat and stir in vanilla and 2 cups sugar. Transfer to a bowl. Add 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder just until blended.

2. In another bowl, mix fromage blanc and remaining sugar and egg until well blended.

3. Spread half the chocolate mixture level in a buttered and floured 9-in. square baking pan. Pour cheese mixture evenly over chocolate. Drop 1/4-cup portions of remaining chocolate mixture on top, partially, but not completely, covering cheese mixture.

4. Bake brownies in a 325° regular or convection oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 45 to 50 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 9 squares.

PER BROWNIE 497 cal., 43% (216 cal.) from fat; 9.3 g protein; 24 g fat (14 g sat.); 68 g carbo (3.3 g fiber); 220 mg sodium; 148 mg chol.