4 (1 ounce) squares semisweet chocolate or 2/3 cup semisweet chocolate chips
5 tablespoons butter, divided
3 ounces cream cheese, softened
1 cup granulated sugar
3 eggs, divided
1/2 cup plus 1 tablespoon flour
2 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup chopped almonds or macadamias
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup confectioners' sugar
Heat oven to 350 degrees F. Butter an 8-inch square pan.
Brownies: Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over
low heat; set aside.
Mix cream cheese with remaining 2 tablespoons of butter in a small bowl.
Slowly add 1/4 cup sugar, blending well.
Add 1 egg, 1 tablespoon flour and 1 teaspoon vanilla extract; set aside.
Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light.
Add baking powder, salt, and 1/2 cup flour.
Blend in chocolate mixture, remaining 1 teaspoon
vanilla extract and almond extract.
Stir in nuts.
Spread half the chocolate mixture in prepared pan.
Cover with cream cheese
mixture, then spoon remaining chocolate mixture over the top. Swirl with knife
or spatula to create a marbled effect.
Bake for 30 to 35 minutes or until set in center. Do not over-bake.
Almond Icing: Combine chocolate chips, butter, milk and almond extract in
small heavy saucepan. Stir over low heat until chocolate is melted. Add confectioners'
sugar; beat until glossy and easy to spread.
Yield: 18 brownies
* If substituting macadamias for the almonds, omit the almond flavoring in the
batter. Substitute vanilla extract for the almond extract in the frosting.
An additional 1/2 cup of nuts may be sprinkled over top of icing.