Deep, fudge brownies swirled with a creamy almond cheesecake filling.
Almond Cheesecake Swirl Brownies
Half an 8 oz. (250 g) pkg. cream cheese (brick-style), at room temperature
1/2 cup (120 mL) Mandelin Classic Natural Roasted Almond Butter
1/3 cup (75 mL) sugar
1 large egg
8 oz. semisweet chocolate, chopped
1/2 cup (120 mL) butter, cut into pieces
1-1/4 cups (300 mL) sugar
4 large eggs
2 teaspoons (10 mL) vanilla
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1/4 cup (50 mL) cocoa
1/4 tsp (1 mL) salt
Almond Cheesecake Swirl:
Preheat the oven to 350°and grease a 9x13-inch pan; reserve.
In a medium bowl, beat the cream cheese, almond butter, sugar and egg until well-blended and smooth; set aside. In a small saucepan, melt the chocolate and butter over low heat. Stir until smooth and scrape into a large mixing bowl, and set aside to cool for a few minutes.
When cooled, add the sugar, eggs and vanilla and blend well. Add the flour, cocoa and salt and stir just until combined. Spread the chocolate batter into a greased 9-x13-inch pan, and drop the almond butter mixture in large spoonfuls on top.
Draw a bamboo skewer or the tip of a knife through both batters, creating a swirled effect. Bake for 30-35 minutes, or until just set, with the sides starting to pull away from the pan. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Set the pan on a wire rack to cool before cutting into squares.
Almond Board of California