winthrop beach brownies

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adapted from Heirloom Baking

 1 8 ounce package cream cheese

1 1/3 cups sugar, divided

3 eggs, divided

1 teaspoon vanilla, divided

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

3 ounces bitter chocolate, melted and cooled

1/2 cup thinly sliced almonds

Set oven rack in the middle position. Preheat the oven to 350*. Line the bottom and sides of an 8-inch by 8-inch by 2-inch metal pan with foil, shiny side up. Coat with butter or vegetable spray.

Combine cream cheese, 1/3 cup of the sugar, 1 egg, and 1/2 teaspoon of the vanilla in a bowl until smooth. Do not over beat.

Sift together the flour, baking powder, and salt. 

Cream butter and remaining 1 cup sugar in the bowl of a standing mixer fitted with the paddle attachment. Add remaining two eggs. Add remaining 1/2 teaspoon vanilla and chocolate and combine. Add dry ingredients and mix thoroughly. 

Pour half of the chocolate batter into pan and spread evenly with an off-set spatula. Add cream cheese mixture to pan and smooth over chocolate base. Top cream cheese layer with remaining chocolate batter. Smooth with spatula. Sprinkle top with sliced almonds. Bake 50 to 55 minutes, or until a tester inserted into the center comes out clean. Brownies will rise and fall and may crack. Place pan on rack and cool. Place the pan of brownies, covered with a sheet of waxed paper, in the refrigerator for at least 2 hours or overnight before cutting. Store brownies between sheets of wax paper in a covered tin in the refrigerator. Makes 25 brownies