| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter or margarine |
| 2 1/2 | c | Sugar |
| 4 | Squares (1 oz.) unsweetened chocolate | |
| 1 | c | Chopped walnuts |
| 4 | Eggs | |
| 1 | pk | (8 oz) cream cheese (softened) |
| 1 | c | Flour |
| 2 | ts | Vanilla |
| 1/2 | ts | Salt |
INSTRUCTIONS
(Above ingredient amounts will be separated between brownies and cream cheese mixture) Preheat oven to 350 degrees. Grease a 13" x 9" pan. In a 2 quart heavy saucepan over low heat, melt butter & chocolate. With wire whisk or spoon beat in 2 Cups sugar & 3 eggs until well blended. With wooden spoon, stir in flour, salt, nuts and 1 teaspoon vanilla extract. Spread evenly in pan. In small bowl with mixer at low speed, beat cream cheese, 1/2 Cup sugar, 1 egg & 1 teaspoon vanilla just until mixed. At medium speed, beat 2 minutes, scraping bowl. With large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in a crisscross pattern. Bake 40-45 minutes until toothpick comes out clean. Cool on rack. Chill. Posted to FOODWINE Digest by "Lori A. Doesburg" <Lori_A._Doesburg@JONESDAY.COM> on Aug 29, 1997
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