—————————-NORMA WRENN NPXR56B—————————- 1 pk (4 oz) German sweet
Chocolate 3 tb Butter or margarine
2 Eggs
3/4 c Sugar
1/2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 ts Vanilla extract
1/4 ts Almond extract
1/2 c Nuts; chopped
Filling: 2 tb Butter or margarine
3 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 tb Flour
1/2 ts Vanilla extract
In a saucepan, melt chocolate and butter over low heat, stirring frequently. Set aside. In a bowl, beat the eggs. Gradually add sugar, beating until thick. Combine flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-inch square baking pan; set aside. For filling, beat butter and cream cheese in a mixing bowl until light. Gradually add sugar, beating until fluffy. Blend in egg, flour and vanilla; mix well. Spread over batter in pan. Dollop remaining batter over filling. With a knife, cut through batter to create a marbled effect. Bake at 350 degrees for 35-40 minutes or until brownies test done. Cool. Store in the refrigerator. Source: Country Woman, Collector’s Edition —–