| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
(12-oz) semi-sweet chocolate chips; miniature |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Butter |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Flour |
| 1 |
pk |
(8-oz) cream cheese; 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
Date: Sun, 25 Feb 1996 22:41:09 -0500
From: "Vernon E. Phipps Jr." <cook4u@vivanet.com>
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.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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