Disturb us, Lord, when we are too well pleased with ourselves, when our dreams have come true because we have dreamed too little, when we arrive safely because we have sailed too close to the shore. Disturb us, Lord, when with the abundance of things we possess, we have lost our thirst for the waters of life; having fallen in love with life, we have ceased to dream of eternity; and in our efforts to build a new earth, we have allowed our vision of the new Heaven to dim. Disturb us, Lord, to dare more boldly, to venture on wider seas where storms will show your mastery; where losing sight of land, we shall find the stars. We ask you to push back the horizons of our hopes; and to push into the future in strength, courage, hope, and love.

Frances Drake

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			15	-20

INGREDIENTS

6	oz	Semisweet chocolate; coarsely chopped
3	oz	Unsweetened chocolate; coarsely chopped
16	oz	Cream cheese; softened
2	c	Granulated sugar; divided
4	lg	Eggs; at room temperature
1	tb	Vanilla extract; divided
1	c	(2 sticks) unsalted butter; softened
1	c	All-purpose flour
1/4	ts	Salt

INSTRUCTIONS

YIELD: 15 to 20 brownies DIFFICULTY: ** PREPARATION: 30 minutes plus baking
and cooling times.
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends
2 inches beyond the long sides of the pan. Lightly butter the bottom and
sides of the foil-lined pan.
2.Melt the chocolates according to the melting instructions in the
Chocolate Melting Tips. Cool the chocolate for 10 to 15 minutes, until
tepid.
3.In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat
in one of the eggs and 1 teaspoon of the vanilla until combined.
4.In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1 2/3 cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each
addition. Beat in the melted chocolate and the remaining 2 teaspoons of
vanilla extract. On low speed, beat in the flour and salt, just until
combined.
5.Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture
evenly over the batter. Spoon the reserved chocolate batter over the cream
cheese mixture. Using a table knife, pull it through the layers of batter
with a slight lifting motion, in a zigzag pattern to create a marbleized
pattern. Bake for 30 to 40 minutes, or until a cake tester or toothpick
inserted 2 inches away from the center comes out with a few moist crumbs
clinging to it.
6.Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares.
Posted to Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on
Aug 06, 1997

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”