Not my flavor. The almond extract in the brownie batter is too overpowering. I like my brownies with a deep chocolate flavor that is not achieved in this recipe. The cream cheese is overpowered by the almond flavor in the chocolate batter. I do like almond but when I make brownies chocolate is what I am craving. One could omit the almond extract and see what happens but next time I am going for a recipe without semisweet chocolate.
Black & White Brownies
These fudgy swirled brownies are made creamy by the addition of cream cheese.
Photo: André Baranowski
8 tbsp. unsalted butter,
plus more for greasing
12 oz. semisweet chocolate,
cut into 1/4" pieces
2 1/4 tsp. vanilla extract
3/4 tsp. almond extract
1 1/4 cups plus 1 tbsp. flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. fine salt
7 eggs
2 1/4 cups sugar
4 oz. cream cheese,
at room temperature
1. Heat oven to 350°. Grease a 9" x 13" glass baking pan with butter and line with parchment paper; grease paper. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Add 1 1/2 tsp. vanilla and the almond extract and stir until smooth. Remove from heat; set aside.
3. Sift together 1 1/4 cups flour, cocoa powder, baking powder, and salt in a large bowl; set flour mixture aside. In a large bowl, whisk together 6 eggs and 2 cups sugar until dissolved, about 1 minute. Stir in the melted chocolate and fold in flour mixture. Pour batter into prepared pan; spread evenly.
4. With a hand mixer on medium speed, beat remaining sugar and cream cheese in a medium bowl until fluffy and smooth, 1 minute. Add remaining vanilla, flour, and egg; beat until smooth, about 1 minute. Drop spoonfuls of cream cheese mixture evenly over the chocolate batter and swirl together with a toothpick. Bake until a toothpick inserted into center comes out clean, 35–40 minutes. Let cool on a rack. Cut and serve.
MAKES 12 BROWNIES
Ratings & Reviews (1)
Black & White Brownies
Reviewed by ilovenola on
.
Not my flavor. The almond extract in the brownie batter is too overpowering. I like my brownies with a deep chocolate flavor that is not achieved in this recipe. The cream cheese is overpowered by the almond flavor in the chocolate batter. I do like almond but when I make brownies chocolate is what I am craving. One could omit the almond extract and see what happens but next time I am going for a recipe without semisweet chocolate.
Rating: 3
