Sunday, 13 January 2008

Cream Cheese Brownies

3 tablespoons butter or margarine
4 ounces sweet cooking chocolate
2 tablespoons butter or margarine (room temperature)
1 3 oz. pkg. cream cheese (room temperature)
1/4 cup sugar
1 egg
1 tablespoon flower
1 teaspoon vanilla extract
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1/4 teaspoon almond extract

In top of a double boiler over hot water (or microwave), melt 3 tablespoons butter or margarine and chocolate. Remove from heat; set aside to cool. Grease a 9 inch square baking pan; set aside. Preheat oven to 350 F (175 C). In a medium mixing bowl, cream 2 tablespoons butter or margarine with cream cheese until fluffy. Beat in 1/4 cup sugar, 1 egg, 1 tablespoon flour and 1 teaspoon vanilla; set aside. In a large mixing bowl, beat 2 eggs until foamy. Add 1/3 cup sugar; continue beating until blended. Stir in 1/2 cup flour, baking powder and salt. Stir in melted chocolate mixture, walnuts, 1 teaspoon vanilla and almond extract. Spread half of chocolate batter evenly in prepared pan. Spread cream cheese mixture on top. Drop spoonfuls of remaining chocolate mixture on top of cream cheese mixture. Swirl top of batter slightly with a fork. Bake 40 to 50 minutes or until edges begin to leave sides of pan. Cool in pan before cutting.