Chocolate Cream Cheese Brownies
Yield
15 servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | package |
milk chocolate
4 ounces, prefer german |
* |
3 | tablespoons |
butter
or margarine |
|
2 | large |
eggs
|
|
¾ | cup |
sugar
|
|
½ | cup |
all-purpose flour
|
|
½ | teaspoon |
baking powder
|
|
¼ | teaspoon |
salt
|
|
1 | teaspoon |
vanilla extract
|
|
¼ | teaspoon |
almond extract
|
* |
½ | cup |
nuts
chopped |
|
Filling | |||
2 | tablespoons |
butter
or margarine |
|
3 | ounces |
cream cheese
softened |
|
¼ | cup |
sugar
|
|
1 | each |
eggs
|
|
1 | tablespoon |
all-purpose flour
|
|
½ | teaspoon |
vanilla extract
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | package |
milk chocolate
4 ounces, prefer german |
* |
45 | ml |
butter
or margarine |
|
2 | large |
eggs
|
|
177 | ml |
sugar
|
|
118 | ml |
all-purpose flour
|
|
2.5 | ml |
baking powder
|
|
1.3 | ml |
salt
|
|
5 | ml |
vanilla extract
|
|
1.3 | ml |
almond extract
|
* |
118 | ml |
nuts
chopped |
|
Filling | |||
3E+1 | ml |
butter
or margarine |
|
86.7 | ml/g |
cream cheese
softened |
|
59 | ml |
sugar
|
|
1 | each |
eggs
|
|
15 | ml |
all-purpose flour
|
|
2.5 | ml |
vanilla extract
|
Directions
In a saucepan, melt chocolate and butter over low heat, stirring frequently.
Set aside. In a bowl, beat the eggs. Gradually add sugar, beating until thick.
Combine flour, baking powder and salt; add to egg mixture.
Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-inch square baking pan; set aside.
For filling, beat butter and cream cheese in a mixing bowl until light.
Gradually add sugar, beating until fluffy.
Blend in egg, flour and vanilla; mix well.
Spread over batter in pan.
Dollop remaining batter over filling. With a knife, cut through batter to create a marbled effect.
Bake at 350℉ (180℃) for 35 to 40 minutes or until brownies test done.
Cool. Store in the refrigerator.