| 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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