Wednesday, December 7, 2011

Almond Cheesecake Brownies

No photo of these the time I thought to take a picture the leftovers were demolished by my husband! These brownies are one of my favorite treats. They are a little extra work but you can taste the richness from the melted butter/chocolate base. Pop them in the microwave for 8-10 seconds and they taste like they are fresh from the oven. These are so rich you really only need a small piece. 

From the Good Housekeeping cookbook

Serves: 24

1 1/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c. butter/margarine
4 squares (4 oz.) unsweetened chocolate
4 squares (4 oz.) semi-sweet chocolate
2 c. sugar
5 large eggs
2 1/2 tsp. vanilla
1 1/2 pkg. cold cream cheese (I use 1/3 less fat cream cheese)
3/4 tsp. almond extract

1. Preheat oven to 350 degrees. Grease a 9x13 pan. In a small bowl, combine flour, baking powder, and salt.
2. In a heavy 4 quart saucepan, melt butter and unsweetened and semi-sweet chocolate over low heat, stirring constantly until smooth. Remove from heat. With wooden spoon, beat in 1 1/2 c. sugar. Add 4 eggs and 2 tsp. vanilla; beat until well blended. Stir in flour mixture until just blended.
3. In a small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining 1/2 c. sugar. Beat in remaining 1 egg, almond extract, and remaining 1/2 tsp. vanilla until blended.
4. Spread 1 to 1 1/2 cup chocolate batter in prepared pan. Spoon cream cheese mixture in 6 large dollops on top of chocolate mixture. Cream cheese will spread and cover most of the chocolate batter. Spoon remaining chocolate batter over and between cream cheese in several large dollops. With tip of knife, cut and twist through mixtures to create a marbled effect.
5. Bake until toothpick inserted in center comes out almost clean (30-35 min). Cool completely in pan on wire rack before cutting.

Nutrition info: 238 calories, 14g fat

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