| 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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