German Chocolate Cream Cheese Marble Brownies - cooking recipe

Ingredients

1 (4 ounce) package German sweet chocolate
5 tablespoons butter, divided
1 (3 ounce) package cream cheese, softened
1 cup sugar, divided
3 eggs
1 tablespoon unsifted flour
3/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans

Preparation

Preheat the oven to 350 degrees.
Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
Set aside to cool.
Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
Gradually add 1/4 cup of the sugar, creaming until fluffy.
Stir in 1 egg, 1 tablespoon flour and the almond extract.
Mix well and set aside.
Beat the remaining 2 eggs until light and fluffy.
Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
Blend in the cooled chocolate and the vanilla, mixing well.
Measure out 3/4 cup of the chocolate batter into a dish and set aside.
Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
Pour the cream cheese batter evenly over the chocolate batter in the pan.
Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
Swirl with a knife to create the marbelized pattern.
Bake at 350 for 35 minutes.
Cool completely and cut into squares.
Store in the refrigerator in an airtight container.