Toffee Pecan Cream Cheese Brownies

Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan with shortening.

Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, make Cream Cheese Filling; set aside.

Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.

Spread half of the batter in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design. Sprinkle with pecans and toffee bits.

Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on wire rack. For brownies, cut into rows. Store covered in refrigerator.

For Cream Cheese Filling: Beat all ingredients except pecans and toffee bits in medium bowl with electric mixer on medium speed until smooth. Stir in pecans and toffee bits.