Cream Cheese Swirl Brownies
Yield
16 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
sweet |
|
| 3 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
butter
or margarine, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 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 |
pecans
or walnuts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
sweet |
|
| 45 | ml |
butter
or margarine |
|
| 3E+1 | ml |
butter
or margarine, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 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 |
pecans
or walnuts, chopped |
|
Directions
Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
Stir in 1 egg, 1 tablespoon flour, and ½ teaspoon vanilla.
Set aside.
Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
Gradually add ¾ cup sugar, beating well.
Combine ½ cup flour, baking powder, and salt; add to egg mixture, mixing well.
Stir in cooled chocolate, flavorings, and pecans.
Pour half of chocolate batter into a greased 8 inch square pan.
Spread with cheese mixture; top with remaining chocolate batter.
Cut through mixture in pan with a knife to create a marbled effect.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
Cool on wire rack; cut into squares.
