Chocolate & Cream Cheese Marbled Brownies

Marbled Brownies

Ingredients:
8 ounces semisweet chocolate chips
6 tablespoons butter
4 tablespoons butter, at room temperature
6 ounces cream cheese, at room temperature
2 cups sugar 
6 eggs
3 teaspoons vanilla
1 cup plus 2 tablespoons unsifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 cup chopped pecans

Method:
Preheat oven to 350*. Grease a 9 x 13 inch baking pan with butter. Set aside.
Place the chocolate chips and 6 tablespoons of butter in a microwave safe bowl or measuring cup. Heat for 30 seconds in the microwave. Remove, stir and microwave for 10 seconds more, if not completely melted. Stir until all of the morsels are melted and smooth. Set aside to cool.
With an electric mixer, blend 4 tablespoons butter together with the cream cheese. Gradually a 1/2 cup sugar, beating well. Blend in 2 eggs, 2 tablespoons flour and 1 teaspoon vanilla. Set aside.

Cream cheese mixture

With the electric mixer, beat 4 eggs until light in color. Gradually add 1 1/2 cups sugar, beating until thickened. Sift together 1 cup flour, baking powder and salt. Stir flour mixture into the eggs. Stir in melted and cooled chocolate, 2 teaspoons vanilla, 1/2 teaspoon almond extract and nuts. 

Brownie batter

Spread half of the chocolate batter into the prepared baking pan. Spread the cheese mixture evenly on top. Top with spoonfuls of remaining chocolate batter. Swirl with a knife to marble. Bake for 30 - 40 minutes, or until the top springs back when touched. Cool for 20 minutes before cutting and removing from the pan. Makes 2 dozen 2 inch square cake-like marbled brownies. Store in the refrigerator, in an airtight container.

Notes: 
1 1/2 cups cocoa powder and a 1/2 cup cooking oil may be substituted for the chocolate chips.

For Saint Patrick's Day, omit the vanilla from the cream cheese mixture. Add 1 teaspoon peppermint extract and and 2 to 4 drops of green food coloring. 

These flavor of these brownies continues to improve after they are chilled.