Email to Dena       

Recipe Categories: scooby's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS Dips ETHNIC FISHandSEAFOOD Fondue FromMyFavoriteCookbooks Greek HolidayRecipes Low_Carb_Recipes MEATS MexicanSouthwestTex-Mex PASTA Pork POULTRY RiceandGrains SALADandDRESSING Salsa SANDWICHES SAUCES SeasoningBlends SOUPSandSTEWS StirFryRecipes StuffingDressing VEGETABLES

Cream Cheese Brownies


From The Martin House Bed & Breakfast Inn
Greenville, Alabama

4 oz. dark chocolate
5 tablespoons butter
3 oz. cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon unsifted flour
1 1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 teaspoon almond extract (optional - can use vanilla instead)


Preheat oven to 350°.

Put chocolate and 3 tablespoons butter in saucepan or double boiler and heat over simmering water, stirring constantly, until melted. Remove from heat and set aside to cool (I do this in microwave but be very careful as this can burn very quickly).

Cream remaining 2 tablespoons butter with cream cheese until mixed. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla until blended. Set aside.

In a separate bowl beat remaining eggs until fluffy. Gradually add remaining 1/4 cup sugar, beating until thickened. Fold in baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract (optional), and remaining teaspoon vanilla.

Measure 1 cup of the chocolate batter and set aside.

Spread remaining chocolate batter in a greased and floured 8-inch square pan. Pour cream cheese mixture over top and spread evenly. Drop by tablespoons the set-aside cup of chocolate batter onto the cream-cheese mixture. Swirl them together with a knife to marbleize.

Bake for 35-40 minutes. Remove and let cool.

Cut into 2" squares.