Brownies ( cream cheese )
16 brownies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Sweet cooking chocolate |
| 5 | tablespoons | Butter or margarine |
| 3 | ounces | Cream cheese, softened |
| 1 | cup | Sugar |
| 3 | Eggs | |
| ½ | cup | Plus 1 T all-purpose flour |
| 1½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Almond extract |
| ½ | cup | Chopped nuts |
Directions
Preheat oven to 350xF. Melt butter and 3 T butter over low heat; cool.
Cream remaining butter with the cream cheese until fluffy. Gradually add ¼ c sugar, creaming until light. Add 1 egg, 1 T flour and ½ ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve.
Spread remainder in 9" square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14" squares.
Source: Brownies By The Dozen. Typed by Linda Howard.