| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bar, Cookies |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1/2 |
c |
Salad oil |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 1/4 |
c |
Cocoa |
| 3 |
oz |
Cream cheese |
| 1 |
tb |
Milk |
| 1/3 |
c |
Confectioners' sugar |
| 1 |
cn |
Cherry pie filling |
| 1 |
oz |
Semisweet chocolate |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a small bowl, beat
cream cheese and milk just until smooth. Gradually beat in confectioners'
sugar until blended; set aside. In a large bowl, measure flour, sugar,
salad oil, cocoa, vanilla, salt and eggs. Mix ingredients JUST until
blended. Spread brownie batter evenly into prepared pan. Drop heaping
teaspoons of cream cheese mixture on top of brownie batter. Using a metal
spatula, swirl mixture together to create a marble design. Bake 20 minutes.
Remove pan from oven; spread cherry pie filling over brownies. Return
brownies to oven; bake 10 minutes longer. Cool brownies in pan. In a 1
quart saucepan over low heat, heat chocolate until melted, stirring
frequently; drizzle over pie filling. Refrigerate until chocolate is set.
Cut into squares. Makes 24 squares. Contributed by: Helen Jolly
(Wis/Gramma); Prodigy ID# MDFD30E. Formatted by: Nancy Filbert; Prodigy ID#
LRCE87A.
Posted to MC-Recipe Digest V1 #1016 by Nancy Berry <nlberry@prodigy.net> on
Jan 16, 1998
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