From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
- 4-ounce package German sweet chocolate
- 5 Tablespoons butter
- 3-ounce package cream cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup plus 1 Tablespoon flour
- 1-1/2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup nuts, chopped
- 1/4 teaspoon almond extract
TO PREPARE:
Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool. Cut and store in refrigerator.
YIELD: 18 squares
