| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cookies, Desserts, Cheesecakes | 30 | Servings | |
INGREDIENTS
| -Lisa Howard (DJTW74A) | ||
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | c | Sugar |
| 2/3 | c | Butter or margarine; melted |
| 2/3 | c | Cocoa |
| 3 | Eggs; divided | |
| 1/2 | c | Milk |
| 3 | ts | Vanilla extract; divided |
| 1/2 | ts | Baking powder |
| 1 | c | Chopped Nuts; optional |
| 1 | pk | (8 oz)cream cheese; soft |
| 2 | tb | Butter or margarine |
| 1 | tb | Cornstarch |
| 1 | cn | (14 oz)Sweetened condensed |
| Milk |
INSTRUCTIONS
Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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