Sunday, September 28, 2014

Cream Cheese Brownies

A brownie classic!

In case you haven't noticed by now, I'm going back to the old, faithful recipes that my parents and grandparents used, or the ones I originally made for my family. 

The first time I baked these, my oldest daughter, Heather, was in grade school.  She has loved them ever since, and always requests them when she visits.  

They really are fabulous brownies, with a soft cream cheese swirl, and a hint of almond.  I had to double the recipe years ago because they go so fast and a small 8x8 pan just wasn't enough.   So, if it's too much for your family just cut the ingredients in half and you're all set.   It uses German Sweet Chocolate, which doesn't overpower the taste of the cream cheese swirl.   It's made from scratch, so it's a little more time consuming, but worth the extra few minutes...I promise!


8 oz. German Sweet Chocolate
10 Tbsp. butter, divided
8 oz. cream cheese
2 cups sugar, divided
6 eggs, divided
1 cup, plus 2 Tbsp. flour
3 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
1 cup chopped nuts (optional)

Preheat oven to 350'F.  Lightly grease a 9x13" cake pan.

Melt chocolate and 6 Tbsp. butter over very low heat.  Stir and set aside to cool. 

Cream 4 Tbsp. butter with cream cheese in small bowl.  Gradually add 1/2 cup sugar, cream until fluffy.  Blend in 2 eggs, 2 Tbsp. flour and 1 tsp. vanilla; set aside.

Beat 4 eggs until light in color.  Slowly beat in 1 1/2 c. sugar until thick.  Add baking powder, salt and 1 cup flour.  Blend in cooled chocolate mixture, 2 tsp. vanilla and almond extract. 

Spread 1/2 chocolate batter in greased 9x13" pan.  Top with cream cheese mixture,  and carefully spread over chocolate.  Spoon the rest of the chocolate batter all over top.  Zigzag a knife through batter for marble effect.

Bake at 350'F for 30-35 minutes.

 "Taste and see that the LORD is good; blessed is the man who takes refuge in him."   -Psalm 34:8

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