Cream cheese swirl brownies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chocolate -sweet baking |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Butter /margarine - softened |
| 3 | ounces | Cream cheese - softened |
| ¼ | cup | Sugar |
| 1 | each | Egg |
| 1 | tablespoon | Flour - all purpose |
| ½ | teaspoon | Vanilla extract |
| 2 | eaches | Eggs |
| ¾ | cup | Sugar |
| ½ | cup | Flour - all purpose |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Almond extract |
| ½ | cup | Pecans or walnuts-chopped |
Directions
Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool.
Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and ½ teaspoon vanilla. Set aside.
Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add ¾ cup sugar, beating well. Combine ½ cup flour, baking powder, and salt; add to egg mixture, mixing well.
Stir in cooled chocolate, flavorings, and pecans.
Pour half of chocolate batter into a greased 8 inch square pan.
Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares.
Yield: 16 brownies. From the Southern Living Cookbook