4 ounces of semisweet chips
5 T. of unsalted butter-do NOT roll your eyes, a treat is just that, a treat!
4 oz. cream cheese-you are thinking no way, to indulgent, but you know you want to try them!
1 c. sugar
3 eggs
1 c. plus 1 T. flour
1/2 tsp. fresh lemon juice
1-1/2 tsp. vanilla
1/2 tsp. baking powder
Pinch of salt
1/2 tsp. almond extract
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
Combine the chocolate and 3 T. butter in a microwaveable bowl. Microwave on high 30 seconds. Stir. Microwave for 20 seconds. Stir until smooth and chocolate is melted. Set aside.
In a medium bowl, mash the remaining butter and the cream cheese together.
Blend in 1/4 c. of the sugar. Beat in 1 of the eggs. Stir in 1 T. flour and a 1/2 tsp vanilla. Set aside.
In a medium bowl, use an electric mixer and beat the remaining 2 eggs until thick. Gradually add the remaining sugar and beat until quite thick. When you pull the beaters out you should have ribbons of egg falling from the beaters.
Add the flour, baking powder and salt. Gently stir into the egg mixture.
Add the chocolate, the almond extract and the remaining vanilla. Stir until smooth.
Spread half of the batter on the bottom of the prepared pan.
Top with the butter and cream cheese mixture.
Dollop on the remaining chocolate batter and swirl all together.
Bake 25 minutes just until the center looks set. These are chewy, moist brownies.