| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter/margarine |
| 4 |
oz |
Unsweetened chocolate |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
c |
Flour (i like whole wheat) |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
|
Jar raspberry preserves |
INSTRUCTIONS
From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)
Date: 1 Nov 1993 02:09:32 GMT
Melt the butter and the chocolate together. Let cool. Meanwhile, beat the
cream cheese with one of the eggs, then set aside. Add the other 3 eggs,
beaten, to the cooled chocolate mixture. Then add the sugar and the flour.
Pour half this batter into an ungreased 9" x 13" pan. Top with the cream
cheese mixture, then with the preserves. Spread on the rest of the batter.
(if you're interested in a marble effect, then you could probably pull a
knife through the batter at this stage to create swirls) Bake at 350 F for
30-40 minutes (although I've found that, if you use the whole wheat flour,
they tend to take longer, up to an hour) .
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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