Recipe For Cooking Almond Or Macadamia Cheesecake Brownies

Toaster Oven Cookies :: Blondies and Brownies

Almond or Macadamia Cheesecake Brownies

4 (1 oz.) squares semisweet chocolate or
    2/3 C. semisweet chocolate chips
5 Tbsp. butter, divided
3 oz. cream cheese, softened
1 C. sugar
3 eggs, divided
1/2 C. plus 1 Tbsp. flour
2 tea. vanilla extract or flavoring, divided
1/2 tea. baking powder
1/4 tea. salt
1/2 tea. almond extract or flavoring
1/2 C. chopped almonds or macadamias

Preheat oven to 350 degrees F. Butter an 8-in. square pan.

Melt chocolate and 3 Tbsp. of the butter in sm. heavy saucepan over low heat; set aside.

Mix cream cheese with remaining 2 Tbsp. of butter in a sm. bowl. Slowly, add 1/4 C. sugar, blending well. Add 1 egg, 1 Tbsp. flour and 1 tea. vanilla extract or flavoring; set aside.

Beat remaining 2 eggs and 3/4 C. sugar in lrg. bowl until light. Add baking powder, salt, and 1/2 C. flour. Blend in chocolate mixture, remaining 1 tea. vanilla extract or flavoring and almond extract or flavoring. Stir in nuts.

Spread half the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 min. or until set in center. Do not overbake.

Almond Icing
1/2 C. semisweet chocolate chips
2 Tbsp. butter
3 Tbsp. milk
1/4 tea. almond extract or flavoring
1 C. powderedsugar

Combine chocolate chips, butter, milk and almond extract in sm. heavy saucepan. Stir over low heat until chocolate is melted. Add powderedsugar; beat until glossy and easy to spread.

Yields 18 brownies.

* If substituting macadamias for the almonds, omit the almond flavoring in the batter. Substitute vanilla extract or flavoring for the almond extract or flavoring in the frosting.

An additional 1/2 c. of nuts may be sprinkled over top of icing.