| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
pk |
(family-size) brownie mix |
| 1/4 |
c |
Butter (at room temp.) |
| 1 |
pk |
(8-oz) cream cheese (at room temp) |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Nuts chopped |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: rolls@cis.umassd.edu (Tanya Pinto)
Prepare brownie mix according to package directions adding 1/2 c. nuts. in
a small bowl beat creeam cheese and butter together until blended. Beat in
sugar. Add eggs, flour, vanilla and beat. reserve.
Spread half of pprepared brownie mix in 13 by 9 inch pan. Evenly spread
reserved cream cheese mixture oveer it, tilting pan and letting it run to
all sides works wwell. Dot with remaining brownie mixture. At one corner
off pan insert knife (only through cream cheese mixture) and make 4 zig zag
marks across surface; rotate pan 1/4 turn and reepeat zig zagging. Bake in
a preheated 350 degree oven until cake testeer inserted in center comes out
clean-about 25 minutes. Cool completely on a wire rack. Chill before
cutting in squares and removing. Store covered in refrigerator.
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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