October 28, 2017
Desserts, Cookies, Dairy,
Cheese, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Entertaining, Father's Day, Mother's Day, Valentine's Day, Oven Bake, Vegetarian, Cream Cheese, Bars, Chocolate, Kosher Dairy more
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"This is a modified version of a recipe originally in a Baker's Chocolate cookbook."
Have all ingredients at room temperature by leaving them out of the refrigerator for up to an hour.
Melt chocolate and 3 tablespoons of the butter, stirring constantly. Cool.
To make the cheese mixture, cream remaining butter with Neufchâtel cheese until softened.
Gradually add 1/6 cup of sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon of flour, and ½ teaspoon vanilla until blended.
To make the chocolate batter, beat remaining eggs until fluffy and light in color.
Gradually beat in the ½ cup sugar, beating until thickened.
Stir in the baking powder, salt, and remaining ½ cup of flour.
Blend in the cooled chocolate mixture.
Stir in the remaining 1 teaspoon of vanilla, the optional nuts, and optional almond extract.
Spread ½ of the chocolate batter in a greased 8"x8" (or 9"x9") pan.
Spread the cheese mixture over the top.
Drop the remaining chocolate batter from a tablespoon over the top, swirl with spatula just to marble.
Bake at 350' 35-40 minutes.
Cool in pan, then cut into 20 pieces, 2"x1½" pieces.
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