Cream Cheese Brownies
4-ounce package German sweet chocolate
5 tbsp. butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tbsp. flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
Melt chocolate with 3 tbsp. butter over low heat, stirring constantly. Cool.
Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tbsp. flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.
Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top with cream cheese mixture. From the 1 cup chocolate batter set aside, drop the chocolate batter by the tablespoon onto cheese mixture; swirl to marbleize.
Bake at 350 degrees F for 35 to 40 minutes. Cool. Cut and store in refrigerator.
Cream Cheese Brownie Recipe
Brownie Batter:
1 cup butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup powdered baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
Cream Cheese Brownie Marbling:
1 egg
1/4 c. sugar
4-oz. package cream cheese, softened
In a large mixing bowl combine in the following order: butter, 2 cups sugar, vanilla extract, 4 eggs, cocoa, baking powder, salt, and flour.
Grease 9x13-inch baking pan. Pour batter into prepared pan.
In a separate mixing bowl beat until smooth: 1 egg, 1/4 cup sugar, and softened cream cheese.
Drop spoonfuls of the cream cheese mixture on the brownie batter. Run knife lengthwise across pan dragging through the cream cheese. Turn pan and drag knife again across the pan to marble the mixture, but not combine.
Bake at 350 degrees F for 30-35 minutes or until brownies just begin to pull away from sides of pan. Cool. Cut into bars. Makes about 24 brownies.
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