| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Semi sweet; (12 oz.) |
|
|
Chocolate chips; minia |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Butter |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Flour |
| 1 |
pk |
Cream cheese; (8 oz.) |
|
|
Softened |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Butter; softened |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
BROWNIE BASE
TOPPING
To make base: In large bowl, combine sugar and butter; beat until
creamy. Add eggs, vanilla and salt; mix well. In small micro proof
bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth.
Add melted chocolate and flour to first mixture. Pour into well
greased 9 x 9 inch square pan. Set aside.
To make topping: In a small bowl, combine cream cheese, sugar and
butter; beat until creamy. Add eggs, milk, flour and almond extract;
beat well. Stir in remaining 3/4 cup of mini chocolate chips. Pour
over brownie base.
Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut
into small pieces these are very rich, and taste best if chilled.
Store in refrigerator. Makes 16 to 24 brownies.
Recipe By :
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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