German Chocolate Cream Cheese Brownies

1 pkg. (4-oz.) Baker's German sweet chocolate

5 T. butter

1 pkg. (3-oz.) cream cheese

1 c. sugar

3 eggs

1/2 c. chopped nuts

1/2 c. plus 1 T. unsifted flour

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. baking powder

1/4 tsp. almond extract

Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 T. flour, and 1/2 tsp vanilla until blended. Set aside. Beat remaining 2 eggs until thick and light in color. Gradually add 3/4 c. sugar, beating until thickened. Fold in baking powder, salt and remaining 1/2 c. flour. Blend in cooled chocolate mixture, nuts, remaining vanilla, and almond extract. Measure 1 c. chocolate batter and set aside. Spread remaining chocolate batter in a greased 8- or 9-inch square pan. Pour cheese mixture over the top. Drop measured 1 c. chocolate batter from tablespoon onto the cheese mixture. Swirl the mixtures together with a spatula, just enough to marble. Bake in a moderate oven (350) for 35 to 40 minutes. Cool. Cut into squares, cover and store in the refrigerator. Recipe makes 16 to 20 brownies.

Barbara Ann Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987