3 tablespoons butter
4 ounces semisweet chocolate or 2/3 cup semisweet chocolate chips
2 tablespoons butter, softened
1 3-ounce package cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon flour
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla
1/3 cup caramel, optional
Preheat oven to 350 degrees F. Butter an 8-inch square pan.
Melt together 3 tablespoons butter and chocolate over low heat; set aside to cool. Using electric mixer, cream 2 tablespoons soft butter with cream cheese until fluffy. Beat in 1/4 cup sugar, 1 egg, 1 tablespoon flour, and 1 teaspoon vanilla. In a separate bowl, with wire whisk, beat 2 eggs until foamy. Add 3/4 cup sugar, beating until well-blended. Stir in 1/2 cup flour, baking powder, and salt until combined. Blend in melted chocolate mixture, vanilla, chopped almonds and almond extract. Spread 1/2 of chocolate batter evenly in pan. Spread cream cheese mixture over top. Drizzle caramel over cream cheese, if using. Drop spoonfuls of remaining chocolate batter on top of cheese layer, swirling top layers gently with a knife to marbleize.
Bake about 45 minutes, or until top is golden and toothpick inserted in center comes out clean.
Cool completely in pan before cutting into bars. Store in refrigerator.
Recipe adapted from The Brownie Experience by Lisa Tanner.
