| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Chocolate, Desserts | 16 | Servings | |
INGREDIENTS
| 4 | oz | Chocolate -sweet baking |
| 3 | tb | Butter or margarine |
| 2 | tb | Butter /margarine – softened |
| 3 | oz | Cream cheese – softened |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1 | tb | Flour – all purpose |
| 1/2 | ts | Vanilla extract |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1/2 | c | Flour – all purpose |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/2 | c | Pecans or walnuts-chopped |
INSTRUCTIONS
Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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