Almond Cheesecake Brownies the Editors of Publications International, Ltd.
Makes 16 brownies
|4||squares (1 ounce each) semisweet chocolate|
|5||tablespoons butter, divided|
|1||package (3 ounces) cream cheese, softened|
|1||cup granulated sugar, divided|
|1/2||cup plus 1 tablespoon all-purpose flour|
|1-1/2||teaspoons vanilla, divided|
|1/2||teaspoon baking powder|
|1/2||teaspoon almond extract|
|1/2||cup chopped or slivered almonds|
- Preheat oven to 350°F. Butter 8-inch square baking pan. Melt chocolate and 3 tablespoons butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup granulated sugar, blending well. Add 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light and fluffy. Add remaining 1/2 cup flour, baking powder and salt. Blend in chocolate mixture, remaining 1 teaspoon vanilla and almond extract. Stir in almonds.
- Spread half the chocolate mixture into prepared pan. Cover with cream cheese mixture; spoon remaining chocolate mixture over top. Swirl with knife or spatula to create marbled effect. Bake 30 to 35 minutes or until center is set. Do not overbake. Meanwhile, prepare Almond Icing. Cool brownies 5 minutes; spread icing evenly over top. Cool completely in pan on wire rack. Cut into 2-inch squares.
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