Shelly's Recipe

ALMOND OR MACADAMIA CHEESECAKE BROWNIES

Category: Brownies/Blondies

4 (1 oz) squares semisweet chocolate or 2/3 cup semisweet chocolate chips
5 tbsp butter, divided
3 oz cream cheese, softened
1 cup granulated sugar
3 eggs, divided
1/2 cup plus 1 tbsp flour
2 tsp vanilla extract, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp almond extract
1/2 cup chopped almonds or macadamias

Preheat oven to 350. Butter an 8 inch square pan. Melt chocolate and 3 tbsp of the butter in small heavy saucepan over low heat; set aside.

Mix cream cheese with remaining 2 tbsp of butter in a small bowl. Slowly, add 1/4 cup sugar, blending well. Add 1 egg, 1 tbsp flour and 1 tsp 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 tsp 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 30 to 35 minutes or until set in center. Do not over bake.

Almond Icing
1/2 cup semisweet chocolate chips
2 tbsp butter
3 tbsp milk
1/4 tsp almond extract
1 cup confectioners sugar

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.

* 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.