German Cream Cheese Brownies

(I don't like plain brownies too much so I added a cream cheese filling to the original recipe)

1 (4 oz) pkg. Baker's German's sweet chocolate
5 tbsp. butter
1 cup. sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. almond extract
1/2 c. coarsely chopped walnuts
1 (3 oz.) pkg. cream cheese
3 eggs
1/2 cup plus 1 Tbsp. flour
1/2 tsp. baking powder

Melt chocolate and 3 tablespoons butter over low heat, stir constantly, cool. Cream remaining butter with cream cheese until softened; gradually add 1/4 cup sugar and cream until fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla, until blended. Beat remaining eggs until fluffy and light; gradually add remaining 3/4 cup sugar, beat until thickened. Fold in baking powder, salt and remaining 1/2 cup of flour. Blend in cooled chocolate mixture; stir in nuts, almond extract, remaining 1 teaspoon vanilla.

Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in greased 9 inch square pan. Pour cream cheese mixture over top. Drop measured chocolate batter from a teaspoon onto cheese mixture; swirl mixtures together with knife or spatula, just to marble.
Bake at 350 degrees for 35-40 minutes. Cool.

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