Cream Cheese Brownies
Source of Recipe
ww recipes
List of Ingredients
1 4-oz pkg German's Sweet Chocolate
5 tbs butter, divided
1 3-oz pkg cream cheese, room temp
1 cup sugar, divided
3 eggs, divided (not separated), at room temp
1/2 cup + 1 tbs flour
1 1/2 tsp vanilla extract, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped pecans
1/4 tsp almond extract
Recipe
Melt chocolate with 3 tbs of the butter over very low heat, stirring.
Cool. Meanwhile, cream remaining butter with cream cheese until light
and fluffy. Stir in one of the eggs, the 1 tbs flour and 1/2 tsp
vanilla until blended. Set aside. In another bowl, beat remaining
eggs until fluffy and light in color. Gradually add remaining sugar,
beating until thickened. Fold in baking powder, salt and remaining
flour. Blend in cooled chocolate mixture. Stir in nuts, almond
extract and remaining vanilla. Measure 1 cup of the chocolate batter
and set aside. Spread remaining chocolate batter in well-greased
8-inch square pan. Pour cream cheese mixture over top. Drop measured
chocolate batter from tbs onto cream cheese mixture, swirl the
mixtures together with a knife just to marble. Bake at 325 for 40
minutes. Cool. Store in refrigerator. Again, yield depends on the
size of the pieces you cut.
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