Prep 30 mins
Cook 35 mins
YUMMY. These are soooo good and a little different in that you refrigerate them. They are best made a day ahead and then all the yummy flavors have more time to blend. I have been making these for almost 40 years so I really have no idea where the recipe came from--I think it may have been from a chocolate advertisement for the German chocolate, but I'm not sure. I usually triple or quadruple the recipe.
- 1 (4 ounce) package German sweet chocolate
- 5 tablespoons butter, divided
- 1 (3 ounce) package cream cheese, softened
- 1 cup sugar, divided
- 3 eggs
- 1 tablespoon unsifted flour
- 3⁄4 teaspoon almond extract
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup unsifted flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
- Preheat the oven to 350 degrees.
- Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
- Set aside to cool.
- Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
- Gradually add 1/4 cup of the sugar, creaming until fluffy.
- Stir in 1 egg, 1 tablespoon flour and the almond extract.
- Mix well and set aside.
- Beat the remaining 2 eggs until light and fluffy.
- Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
- Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
- Blend in the cooled chocolate and the vanilla, mixing well.
- Measure out 3/4 cup of the chocolate batter into a dish and set aside.
- Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
- Pour the cream cheese batter evenly over the chocolate batter in the pan.
- Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
- Swirl with a knife to create the marbelized pattern.
- Bake at 350 for 35 minutes.
- Cool completely and cut into squares.
- Store in the refrigerator in an airtight container.