Almond Cheesecake Brownies
Marbled with a ribbon of decadent almond cheesecake, these rich brownies are sinfully delicious!
Servings: 24 Servings
Ingredients
- 1½ Cups All-Purpose Flour
- ¾ TSP Baking Powder
- ½ TSP Salt
- ½ Cup Butter
- 6 Ounces Semi-Sweet Chocolate Chopped
- ½ Cup Unsweetened Hersey's Cocoa Powder Special Dark
- 2 Cups Sugar
- 5 Large Eggs
- 2½ TSP Vanilla Extract
- 1½ 8 Ounce Packages of Cream Cheese Cold
- ¾ TSP Almond Extract
Instructions
- Grease a 9x13 baking pan. Preheat oven to 350°.
- In a bowl combine the flour, salt and baking powder. Stir to combine.
- In a large, heavy saucepan, melt the butter and semi-sweet chocolate over low heat. Stir frequently until smooth. Remove from heat.
- Immediately add cocoa powder and sugar and mix with a wooden spoon.
- Add 4 eggs and 2 teaspoons vanilla. Beat until well blended.
- Add the flour mixture and mix until just combined.
- With a mixer at medium speed, whip the cream cheese until smooth. Gradually add the remaining ½ cup of sugar. Beat in 1 egg, the almond extract, and the remaining ½ teaspoon vanilla until just combined.
- In the prepared baking pan, spread 1½ cups of the chocolate brownie batter to cover the entire bottom of the pan.
- Add the cream cheese mixture into the pan in 6 large spoonfuls on top of the brownie batter.
- Spoon the remaining chocolate brownie batter into the pan, filling in spaces between the cream cheese mixture. Allowing some to cover the cream cheese is permissible.
- With the tip of a knife, twist and swirl the batters to create a marbled effect.
- Bake the brownies for about 35 to 40 minutes until a toothpick inserted comes out mostly clean. Allow to cool completely.
- Cut into 24 brownies.
