German Chocolate Cream Cheese Marble Brownies |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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YUMMY. These are soooo good and a little different in that you refrigerate them. They are best made a day ahead and then all the yummy flavors have more time to blend. I have been making these for almost 40 years so I really have no idea where the recipe came from-I think it may have been from a chocolate advertisement for the German chocolate, but I'm not sure. I usually triple or quadruple the recipe. Ingredients:
1 (4 ounce) package german sweet chocolate |
5 tablespoons butter, divided |
1 (3 ounce) package cream cheese, softened |
1 cup sugar, divided |
3 eggs |
1 tablespoon unsifted flour |
3/4 teaspoon almond extract |
1 1/2 teaspoons vanilla extract |
1/2 cup unsifted flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup chopped pecans |
Directions:
1. Preheat the oven to 350 degrees.
2. Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
3. Set aside to cool.
4. Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
5. Gradually add 1/4 cup of the sugar, creaming until fluffy.
6. Stir in 1 egg, 1 tablespoon flour and the almond extract.
7. Mix well and set aside.
8. Beat the remaining 2 eggs until light and fluffy.
9. Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
10. Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
11. Blend in the cooled chocolate and the vanilla, mixing well.
12. Measure out 3/4 cup of the chocolate batter into a dish and set aside.
13. Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
14. Pour the cream cheese batter evenly over the chocolate batter in the pan.
15. Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
16. Swirl with a knife to create the marbelized pattern.
17. Bake at 350 for 35 minutes.
18. Cool completely and cut into squares.
19. Store in the refrigerator in an airtight container.
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