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Cream cheese brownies (1964)

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Cream Cheese Brownies recipe

Never expect real, rich, chocolate-y flavor in a brownie unless you bake them with German’s Sweet Chocolate by Baker’s. Only Baker’s blends the world’s costliest chocolates into German’s original 1852 formula. The formula that’s full-flavored enough to keep its character in cooking. Bold enough to make these beautiful new brownies a recipe to remember.

Ingredients

1 pkg (4 ounces) Baker’s German’s Sweet Chocolate
5 tablespoons butter
1 package (3 ounces) cream cheese
1 cup sugar
3 eggs
1 tablespoon plus 1/2 cup unsifted flour
1 1/2 teaspoons vanilla
1/2 teaspoon Calumet Baking Powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/2 teaspoon almond extract

Instructions

Melt chocolate and 3 tablespoons butter over very low heat. Stir. Cool. Cream 2 tablespoons butter with cheese. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until light-colored. Slowly beat in remaining 3/4 cup sugar until mixture thickens. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, nuts and almond extract.

Spread half of the chocolate batter in greased 8 or 9-inch square pan. Top with remaining cream cheese mixture. Spoon remaining chocolate batter over top. Then zigzag knife through batter to obtain marble effect.

Bake in moderate oven (350F) about 35 to 40 minutes. Let cool. Cut in 20 bars or 16 squares.

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