"This is probably the most asked for recipe in my recipe file," writes Colleen Pihl of Champaign. "I came across it years ago on a Bakers German Chocolate box and modified it slightly."
Chocolate mixture: 1 package (4 ounces) Baker's German Sweet Chocolate and 3 tablespoons margarine.
Combine chocolate and margarine and melt in the microwave (about 2 minutes). Stir occasionally during the process. Let mixture cool.
Cream cheese mixture: 1 package (3 ounces) cream cheese, 2 tablespoons margarine, 1/4 cup sugar, 1 egg, 1 tablespoon flour, 1/2 teaspoon vanilla.
Cream margarine with cream cheese. Gradually add sugar and cream well after each addition. Blend in egg, flour and vanilla. Set aside.
Brownie batter: 2 eggs, 3/4 cup sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup flour, chocolate mixture (above), 1/2 cup chopped nuts (optional), 1 teaspoon vanilla.
Beat eggs until thick and light in color. Gradually add sugar, beating until thickened. Add baking powder, salt and flour. Blend in chocolate mixture, nuts if desired and vanilla.
Spread about half of the brownie batter in a greased 8- or 9-inch square pan (I usually use a glass pan). Spread cream cheese mixture over top; spoon on remaining brownie batter. Zigzag through batters with a table knife.
Bake at 350 degrees for 35-40 minutes.
Makes 16-20 brownies.
Note: These brownies are best if they are allowed to sit a day before serving. I have found that it is best to lightly cover the brownies after they have cooled, otherwise they tend to become gooey on top.
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