Ingredients
¼ cup Whisper Creek® Tennessee Sipping Cream®
4 oz. unsweetened milk chocolate baking squares
¾ cup butter (softened)
½ cup light brown sugar (packed firmly)
4 large eggs (divided)
1¾ cups granulated sugar (divided)
1 tsp vanilla extract
¼ tsp salt
1 cup all-purpose flour
1 8 oz. package cream cheese (softened)
½ cup pecans (toasted and chopped)
Instructions
Preheat oven to 350°. Line a 9" square pan with aluminum foil, draping the foil over the pan edges for easy removal. Microwave the chocolate squares and butter in a large dish on high for 2 minutes, stirring at 30-second intervals until melted and smooth. Whisk in the brown sugar and 1½ cups of the granulated sugar. Add 3 eggs, one at a time, whisking until blended. Whisk in the vanilla, salt, and 1 cup flour. Spread half of the batter in the pan. Separately, beat the cream cheese with an electric mixer until smooth, then add 2 tbsp flour and ¼ cup granulated sugar. Add the Whisper Creek® along with the remaining egg and beat until blended. Pour the cream cheese mixture over the batter in the pan and sprinkle with the chopped pecans. Top with the other half of the brownie mixture and swirl together. Bake at 350° for 45 minutes. Cool completely for at least 1 hour before removing the foil and cutting into squares. Serve warm with a scoop of ice cream and a drizzle of caramel.
