Cooking: German Cream Cheese Brownies


German Cream Cheese Brownies

1 pkg. Baker’s German chocolate ( 4 oz. )

1/2 cup plus 1 tbsp. unsifted flour

5 tbsp. oleo

1 cup sugar

1 1/2 tsp. vanilla

1/4 tsp. salt

1/4 tsp. almond extract

1 pkg. cream cheese ( 3 oz. )

3 eggs

1/2 tsp. baking powder

1/2 cup coarsely chopped nuts

Melt chocolate and 3 tbsp. butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar creaming until light and fluffy. Blend in 1 egg, 1 tbsp. flour and 1/2 tsp. vanilla. Set aside. Beat remaining eggs until thick and light in color.

Gradually add remaining 3/4 cup sugar, beating until Thicken. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1/2 tsp. vanilla. Measured 1 cup chocolate batter and set aside.

Spread remaining chocolate batter into a greased 9″ square pan. Top with cheese mixture. Drop measured chocolate batter from tbsp. onto cheese mixture; swirl with spatula to marble.

Bake at 350 for 35 to 4o minutes. Cool, cut and cover and store in refrigerator.  Makes about 20 brownies.

Note: these brownies are at their  best when allowed to chill.

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