Almond Cheesecake Brownies
Posted by: macklinda Mon, 9 Feb 2004, at 12:15 p.m.
4 Squares semisweet chocolate
5 Tbsp butter or margarine, divided
3 oz cream cheese, softened
1 Cup granulated sugar, divided
3 eggs -- separated
1/2 Cup all-purpose flour
1Tbsp all-purpose flour -- additional
1 1/2 Tsp vanilla -- divided
1/2 Tsp baking powder
1/4 Tsp salt
1/2 Tsp almond extract
1/2 Cup chopped or slivered almonds
1/2 Cup semisweet chocolate chips
2 Tbsp butter -- or margarine
3 Tbsp milk
1/4 Tsp almond extract
1 Cup powdered sugar
Preheat oven to 350° Butter an 8-inch square pan.
Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low
heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small
bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add egg, the
tablespoon flour and 1/2 teaspoon of the vanilla; set aside. Beat remaining 2
eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking
powder, salt and 1/2 cup flour.
Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract.
Stir in almonds. Spread half of the chocolate mixture in prepared pan. Cover
with cream cheese mixture, then spoon remaining chocolate mixture over the top.
Swirl with knife or spatula to create a marbled effect. Bake 10 to 35 minutes or
until set in center. Do not overbake.
Meanwhile, prepare Almond Icing:
Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely
in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies.
Almond Icing: Combine chocolate chips, butter, milk and almond extract in small
heavy saucepan. Stir over low heat until chocolate is melted. Add powdered
sugar; beat until glossy and easy to spread.
Source: Chocolate Lover's Cookies and Brownies Cookbook