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Recipe: Chocolate Nut Marble Brownies
Similar Categories: Chocolate, Nut, Marble, Brownies
Serving Size : 30
1 1/3 cups semisweet chocolate chips
10 tablespoons (1 1/4 sticks) unsalted butter -- room temperature
2 cups sugar
4 extra-large eggs
1 1/2 cups plus 3 tablespoons cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 teaspoon almond extract
6 ounces cream cheese -- room temperature
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Lightly oil 13 X 9 X 2-inch baking pan. Line
bottom of pan with waxed paper.
Combine chocolate and 6 tablespoons butter in small saucepan. Stir over
low heat until melted and smooth. Remove from heat. Cool 10 minutes.
Beat 1 1/4 cups sugar and 3 eggs in large bowl until well blended. Stir in
chocolate mixture, pecans and almond extract. Pour batter into prepared
pan, spreading evenly.
Using electric mixer fitted with clean beaters, beat cream cheese,
remaining 3/4 cup sugar and 4 tablespoons flour. Spread mixture over
chocolate layer. Using tip of knife, gently swirl batters together
creating marble pattern.
Bake brownies until top is golden and tester inserted into center comes
out with a few moist crumbs attached, about 40 minutes. Transfer pan to
rack and cool brownies completely. (Can be made 1 day ahead. Cover with
foil and store at room temperature.)
1 1/3 cups semisweet chocolate chips
10 tablespoons (1 1/4 sticks) unsalted butter -- room temperature
2 cups sugar
4 extra-large eggs
1 1/2 cups plus 3 tablespoons cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 teaspoon almond extract
6 ounces cream cheese -- room temperature
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Lightly oil 13 X 9 X 2-inch baking pan. Line
bottom of pan with waxed paper.
Combine chocolate and 6 tablespoons butter in small saucepan. Stir over
low heat until melted and smooth. Remove from heat. Cool 10 minutes.
Beat 1 1/4 cups sugar and 3 eggs in large bowl until well blended. Stir in
chocolate mixture, pecans and almond extract. Pour batter into prepared
pan, spreading evenly.
Using electric mixer fitted with clean beaters, beat cream cheese,
remaining 3/4 cup sugar and 4 tablespoons flour. Spread mixture over
chocolate layer. Using tip of knife, gently swirl batters together
creating marble pattern.
Bake brownies until top is golden and tester inserted into center comes
out with a few moist crumbs attached, about 40 minutes. Transfer pan to
rack and cool brownies completely. (Can be made 1 day ahead. Cover with
foil and store at room temperature.)
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