Thursday, October 15, 2009

Cream Cheese Brownies

Larry’s “Nearly Famous” Cream Cheese Brownies
By: Larry Gregg

8 tablespoons unsalted butter, at room temperature
4 ounces semisweet chocolate
½ to ¾ cup chopped nuts, pecans or walnuts
8 ounces cream cheese
½ cup plus 4 tablespoons unsifted flour
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¾ teaspoon baking powder
¼ teaspoon kosher salt
4 eggs
1 cup sugar

In a small sauce pan or top of a double boiler, melt 6 tablespoons butter and chocolate; set aside to cool. Cream 2 tablespoons butter with cream cheese; gradually adding ¼ cup sugar, cream until fluffy. Blend in 2 eggs, 4 tablespoons flour, and ½ teaspoon vanilla extract. Set aside to chill slightly.

Beat 2 eggs until lemon colored. Slowly beat in remaining ¾ cup sugar until thick. Add baking powder, salt, and ½ cup flour. Blend in chocolate mixture, 1 teaspoon vanilla extract, nuts, and almond extract.

Spread ½ to 2/3 of chocolate in bottom of greased 8- or 9-inch square pan. Spread cream cheese mix in second layer. Spoon remaining chocolate mix over cream cheese and zig-zag a knife through to create a marble look on top. Bake 35-45 minutes until a toothpick comes out of the chocolate clean. Let cool slightly and serve a la mode as a sundae.


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