Brownies, crackles tempting for everyone

By: | SCNow
Published: February 28, 2009

As long as you are not thinking of giving up chocolate for Lent, you might want to make the two recipes I’m offering here.

The recipes are for Cream Cheese Brownies (very moist) and Chocolate Crackles, a good chocolate cookie.

Cream Cheese Brownies

1 (4-oz.) pkg. Bakers German’s Sweet Chocolate
3 tablespoons butter
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
2 eggs
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsifted all-purpose flour
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup chopped nuts

Melt the Bakers Chocolate and 3 tablespoons butter over very low heat or in the microwave. Stir; then let cool.
To make cheese layer, cream the softened cream cheese and 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy.
Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. To make chocolate layer, beat 2 eggs until light colored.
Slowly add 3/4 cup sugar; beat until thickened. Add 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup unsifted flour.
Blend in chocolate mixture, 1 teaspoon vanilla, 1/4 teaspoon almond extract and nuts.
To bake, spread half the chocolate batter in greased 8- or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top.
Zigzag a knife through to marble. Bake at 350 degrees for 35 to 40 minutes. Cool.

Yields: 16 squares; Source: Pat Koch’s personal files

Chocolate Crackles
(chill overnight)

2 squares (2 oz.) unsweetened chocolate
1/4 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla
2 eggs, unbeaten
1 cup sifted (or whisked) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped nuts
1/2 cup powdered sugar (about)

Melt chocolate in top of double boiler or mixing bowl over hot water, or in microwave.
Blend in oil, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
Sift flour with baking powder and salt; stir into chocolate mixture. Add nuts and mix thoroughly.
Chill soft dough several hours or overnight. Drop teaspoonfuls of dough into powdered sugar.
Roll around and shape into small balls. Bake on greased baking sheets at 350 degrees for 7 to 10 minutes.

Yield: 3 dozen, 2-inch cookies; Source: Pat Koch’s personal files