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Preheat oven to 325°F. Line a 13x9x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside.
In a small mixing bowl beat cream cheese and 2 tablespoons butter with an electric mixer on medium to high speed until creamy. Gradually add 1/4 cup sugar, beating until light and fluffy. Beat in 1 egg and 1 tablespoon flour until combined. Set aside.
In a small bowl stir together 1 1/4 cups flour, baking powder, and salt. Set aside.
In a medium saucepan cook and stir chocolate and 3/4 cup butter over low heat until melted and smooth. Transfer to a large mixing bowl. Gradually add 2 1/4 cups sugar, beating on low speed until combined. Add 4 eggs, one at a time, beating on low speed after each addition just until combined. Beat in milk, vanilla and almond extract. Gradually beat in flour mixture just until combined.
Pour chocolate batter into the prepared baking pan, spreading evenly. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl cream cheese mixture into chocolate batter to marble. If desired, sprinkle with pecans.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.