Holstein Brownies

Epitome of Country Cooking

4 ounces bittersweet chocolate
1/2 stick unsalted butter
2 tablespoons strong brewed coffee
1 cup firmly packed brown sugar
1 cup granulated sugar
5 large eggs
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup chopped pecans or walnuts
1 cup semisweet chocolate chips
1/2 cup cream cheese, softened

In a metal bowl set over barely simmering water melt the bittersweet chocolate with the butter and the coffee, stirring. In a bowl with an electric mixer beat together the brown sugar, the granulated sugar, 4 of the eggs, and the salt until the mixture is thick and pale and stir in the chocolate mixture. In a small bowl stir together the flour and the cocoa powder, add the mixture to the chocolate mixture, and stir the batter until it is just combined. Fold in the pecans and the chocolate chips and pour the batter into a buttered baking dish, 13 by 9 by 2 inches, spreading it evenly. In another bowl beat together the cream cheese and the remaining egg until the mixture is smooth and drop the mixture in 6 to 8 spots on top of the batter (to resemble spots on a cow). Bake the brownies in the middle of a preheated 325 degree oven for 25 to 30 minutes, or until they are just set and begin to pull away from the sides of the dish. Let the brownies cool in the dish on a rack and cut them into squares.