This recipe is slightly more complex than a basic one-bowl brownie. To create the swirl pattern, the brownie batter and the cream cheese batter are made separately. Then, the batters are layered and a knife is used to create the swirl pattern. This recipe calls for German Sweet Chocolate, which is a variation on baker's chocolate. If you cannot find German Sweet Chocolate, for each ounce needed, use one ounce semisweet chocolate plus one-half tablespoon sugar.
German Cream Cheese Brownies
- 4 ounces German Sweet Chocolate
- 5 Tbsp. butter
- 1 package cream cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup + 1 Tbsp. flour
- 1 1/2 tsp. vanilla
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chopped nuts (optional)
- 1/2 tsp. almond extract (optional)
Melt chocolate and three tablespoons of butter over low heat, stirring constantly. Cool. In separate bowl, cream the remaining butter with cream cheese until softened. Gradually add in one-quarter cup sugar, creaming until light and fluffy. Stir in one egg, one tablespoon of flour, and one-half teaspoon vanilla until blended. In another bowl, beat the remaining eggs until fluffy and light in color. Gradually add remaining three-quarters cup of sugar, beating until thickened. Fold in the baking powder, salt, and remaining one-half cup flour. Blend in the cooled chocolate mixture. If desired, stir in the nuts and almond extract. Set aside one cup of the chocolate batter. Spread remaining chocolate batter in a greased nine-inch square pan. Pour cheese mixture over the top. Drop the set aside chocolate batter over the cream cheese layer. Swirl together with a spatula or knife just to marble. Bake at 350 for 35 to 40 minutes. Cool. Cut into squares and store in the refrigerator. Enjoy!
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