With Baker’s German’s Sweet Chocolate.
We talked about Baker’s German’s Sweet Chocolate in the post for German’s Chocolate Cake from Joplin, Missouri.
From a box sold in Nampa, Idaho.
Yummiest thing that’s happened to brownies since nuts.
Cream cheese makes these brownies smooth–and, well, creamy. Baker’s German’s Sweet Chocolate makes them bold, full-flavored. A recipe to remember and repeat. Often.
Cream Cheese Brownies
1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
3 Tbsp. butter
3 oz. cream cheese
2 Tbsp. butter
1/4 c. sugar
1 Tbsp. flour
1/2 tsp. vanilla
3/4 c. sugar
1/2 tsp. Calumet baking powder
1/4 tsp. salt
1/2 c. unsifted flour
1 tsp. vanilla
1/4 tsp. almond extract
1/2 c. chopped nuts]
- Melt 1 package (4 oz.) Baker’s German’s Sweet Chocolate and 3 tablespoons butter over very low heat. Stir; then cool.
- To make cheese layer, cream a 3-ounce package creme cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
- To make chocolate layer, beat 2 eggs until light colored. Slowly add 3/4 cup sugar; beat until thickened. Add 1/2 teaspoon Calumet Baking Powder, 1/4 teaspoon salt, and 1/2 cup unsifted flour.Blend in chocolate mixture, 1 teaspoon vanilla, 1/4 teaspoon almond extract and 1/2 cup chopped nuts.
- To bake, spread half the chocolate batter in greased 8- or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top. Zigzag knife through batter to marble. Bake at 350 deg. for 35-40 minutes. Cool. Makes 16.