Cream Cheese Brownies
4 oz. German sweet chocolate
5 TB. butter (divided)
3 eggs
1 cup sugar (divided)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup plus 1 /TB. unsifted flour (divided)
1 1/2 tsp. vanilla extract (divided)
1/4 tsp. almond extract
1/2 cup chopped nuts
1 3oz. package cream cheese, softened
1. Preheat oven to 350 degrees. Melt chocolate and 3 TB. butter over low heat. Stir, then cool. Beat 2 eggs until light in color. Slowly add 3/4 cup sugar; beat until thickened. Stir in baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, 1 tsp. vanilla extract, almond extract and nuts. Set aside.
2. Cream the cheese with 2 TB. butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in remaining egg, 1 TB. flour and 1/2 tsp. vanilla Spread half of chocolate mixture in a greased 8 or 9" square baking pan. Drop spoonfuls of cream cheese mixture and chocolate mixture alternately over the top; zigzag knife through batter for a marbled effect. Bake for 35 to 40 minutes. Makes about 16 brownies; store in refrigerator.
Source: Miami Herald-4-89
4 oz. German sweet chocolate
5 TB. butter (divided)
3 eggs
1 cup sugar (divided)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup plus 1 /TB. unsifted flour (divided)
1 1/2 tsp. vanilla extract (divided)
1/4 tsp. almond extract
1/2 cup chopped nuts
1 3oz. package cream cheese, softened
1. Preheat oven to 350 degrees. Melt chocolate and 3 TB. butter over low heat. Stir, then cool. Beat 2 eggs until light in color. Slowly add 3/4 cup sugar; beat until thickened. Stir in baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, 1 tsp. vanilla extract, almond extract and nuts. Set aside.
2. Cream the cheese with 2 TB. butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in remaining egg, 1 TB. flour and 1/2 tsp. vanilla Spread half of chocolate mixture in a greased 8 or 9" square baking pan. Drop spoonfuls of cream cheese mixture and chocolate mixture alternately over the top; zigzag knife through batter for a marbled effect. Bake for 35 to 40 minutes. Makes about 16 brownies; store in refrigerator.
Source: Miami Herald-4-89
