| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Purchased chocolate syrup |
| 2 |
oz |
Semisweet chocolate; chopped, or |
|
|
; chocolate chips |
| 1 |
|
8 ounce pack cream cheese; room temperature |
| 1 |
lg |
Egg |
| 1/4 |
c |
Semisweet chocolate chips |
| 1 |
tb |
All purpose flour |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; stick) |
| 1 1/4 |
c |
Sugar |
| 4 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/3 |
c |
All purpose flour |
| 3/4 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Baking powder |
| 6 |
oz |
Semisweet chocolate; chopped, or |
|
|
; chocolate chips |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
FILLING
CHOCOLATE BATTER
GLAZE
For filling:
Combine syrup and 2 ounces chopped chocolate in heavy small saucepan. Stir
over low heat until chocolate melts; cool. Beat cream cheese and egg in
medium bowl. Stir in chocolate mixture. Blend in 1/4 cup chocolate chips
and flour. Set aside.
For batter:
Preheat oven to 350F. Grease 9-inch square baking pan with 2-inch-high
sides. Line bottom with waxed paper. Butter waxed paper. Using electric
mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a
time, beating well after each addition. Beat in vanilla. Sift flour, cocoa
and baking powder into medium bowl. Stir dry ingredients into butter
mixture.
Spoon half of chocolate batter into prepared pan. Top with filling. Spread
remaining batter over. Bake brownies until toothpick inserted in center
comes out clean, about 40 minutes. Transfer to rack. Cool 5 minutes. Run
small sharp knife around edges of pan to loosen. Cool completely in pan.
For glaze:
Melt 6 ounces chocolate with oil in heavy small saucepan over low heat,
stirring constantly.
Cut cooled brownies into 16 2-inch squares. Transfer to rack. Spoon warm
glaze over brownies. Let stand until glaze sets. Arrange brownies on
platter.
Makes 16.
Bon Appetit March 1991
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