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3D Brownies



  • 1 package semisweet baking chocolate
  • 3 tablespoons butter or margarine
  • 4 eggs, divided
  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup macadamia nuts, divided
  • 1 (8 ounce) package cream cheese
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1/3 cup whipping cream
  • 6 (1 ounce) squares semisweet baking chocolate


  1. Heat oven to 350 degrees F.
  2. Microwave 1 package (8 squares) of the chocolate and the butter in large microwavable bowl on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
  3. Beat 2 of the eggs in separate large bowl with electric mixer on medium speed until foamy.
  4. Gradually add the 1 1/4 cups of the sugar, beating until well blended after each addition.
  5. Add water and 1 teaspoon of the vanilla extract; beat until thick and lemon colored.
  6. Blend in chocolate mixture.
  7. Stir in 1 cup flour, the baking powder, salt and 1/2 cup of the macadamias.
  8. Spread half of the batter into greased foil-lined 13 x 9-inch baking pan; set aside.
  9. Beat cream cheese, 2/3 cup sugar, remaining 2 eggs, the lemon juice and remaining 1 teaspoon vanilla in medium bowl with electric mixer on medium speed until well blended.
  10. Add 2 tablespoon flour; mix well. Spread evenly over brownie batter in pan.
  11. Drop tablespoonsful of the remaining brownie batter over cream cheese mixture. Cut through batter with knife several times for marble effect.
  12. Bake for 45 to 50 minutes or until wooden pick inserted in center comes out with fudgy crumbs. (Do not over-bake.)
  13. Cool in pan.
  14. Microwave whipping cream in medium microwavable bowl on HIGH 45 seconds or until simmering.
  15. Add chopped chocolate; stir until chocolate is completely melted and mixture is well blended. Spread over brownies; sprinkle with remaining 1/4 cup macadamias.
  16. Refrigerate for 1 hour or until glaze is set.
  17. Cut into 32 squares. Cut each square in half diagonally into 2 triangles.

Yield: 32 servings, 2 triangles each

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