I’m quite sure I have already posted this recipe, but in the beginning, I didn’t add any categories to my posts so they are a little difficult to locate.

I have had several requests for it so I will bring it up again.

Rhubarb is starting to sprout and will take off as soon as the weather warms a bit more.

I have had this recipe for many years and made it countless times.
A few years ago, the commercial bakers decided to come out with
a box mix that is similar, but not even close to being
as delicious as the “home-made” version.

Cooks note* the bit of almond flavoring is the key
to the unique flavor of these brownies.

INGREDIENTS

Chocolate batter

2 eggs, beaten
2 ozs. unsweetened chocolate (appropriate amounts of cocoa and oil can be substituted)
1/2 cup butter or margarine
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Cream cheese batter

1 eight ounce package of cream cheese
1/3 cup sugar
1 egg
1/4 teaspoon almond flavoring

PREPARATION

Melt chocolate and butter/margarine together and cool.
Beat eggs. Add sugar and chocolate mixture.
Stir in dry ingredients and vanilla.

Put half of batter into greased 8 inch square pan.
Top with cream cheese batter.

Cover with remaining chocolate batter.
Drag spoon through mixture to make swirly design.

Bake at 350℉ for 45 minutes!

Cool and cut into squares.

Enjoy!!!😋