German Cream Cheese Brownies

Oxmoor House
about 3 dozen


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1 (4-ounce) package sweet baking chocolate
1/4 cup plus 1 tablespoon butter, divided and softened
3 eggs
1 cup sugar, divided
1 1/2 teaspoons vanilla extract, divided
1/4 teaspoon almond extract
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
1 (3-ounce) package cream cheese, softened


Combine chocolate and 3 tablespoons butter in top of a double boiler; place over simmering water and cook, stirring constantly, until chocolate and butter melt. Cool and set aside.

Beat 2 eggs in a medium mixing bowl; gradually add 3/4 cup sugar, beating until thick and lemon colored. Add 1 teaspoon vanilla and almond extract, stirring well.

Combine 1/2 cup flour, baking powder, and salt in a small mixing bowl; gradually add to egg mixture, stirring well. Stir in reserved chocolate mixture and pecans.

Pour batter into a well-greased 9-inch square baking pan, reserving 1 cup batter. Set aside.

Cream remaining 2 tablespoons butter and cream cheese in a small mixing bowl; gradually add remaining 1/2 cup sugar, beating until light and fluffy. Add 1 egg; beat well. Add remaining flour and vanilla, stirring well; pour evenly over chocolate batter in pan.

Drop reserved 1 cup chocolate batter by tablespoonfuls onto light-colored batter; swirl to marble. Bake at 350° for 45 minutes or until lightly browned. Cool brownies completely in pan. Cut into 1 1/2-inch squares.

Created date

February 2010