2 (4-ounce) packages dark chocolate
10 tablespoons butter, divided, softened
2 (3-ounce) packages cream cheese, softened
2 cups sugar, divided
6 large eggs, divided
1 cup plus 2 tablespoons flour
3 teaspoons vanilla, divided
1 teaspoon baking powder
½ teaspoon salt
1 cup coarsely chopped walnuts or pecans
½ teaspoon almond extract
In a microwave-safe dish, melt the chocolate and 6 tablespoons of the butter in the microwave, stirring to mix. Set aside to cool.
Preheat the oven to 350 degrees. Grease a 13 × 9-inch baking pan.
In a medium bowl cream the remaining butter and the cream cheese. Gradually add ½ cup of the sugar, creaming until light and fluffy. Blend in 2 of the eggs, 2 tablespoons of the flour, and 1 teaspoon of the vanilla. Set aside.
In a large bowl beat remaining eggs until thick and light in color. Gradually add remaining sugar, beating until thickened. Add baking powder, salt, and remaining flour. Blend in the chocolate mixture, nuts, almond extract, and remaining vanilla. Set 2 cups of chocolate batter aside. Spread remaining chocolate batter into pan. Top with the cream cheese mixture. Drop reserved chocolate batter by tablespoonsful onto cream cheese mixture and swirl with a spatula to marble. Bake 35 to 40 minutes. Cool and cut into squares.
Makes 24 brownies
Judy Sheppard, Loquacious Quipster
Honeys with Hattitude,
Hornell, New York