| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Brownies |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 4 |
oz |
Unsweetened chocolate |
| 3 |
tb |
Unsalted butter |
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Coarsely chopped walnuts |
| 4 |
oz |
Cream cheese |
| 2 |
tb |
Unsalted butter |
| 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
INSTRUCTIONS
(From "San Francisco Encore," by the Junior League of San Francisco.)
Butter a 9" square pan. Sift together the flour, baking powder and
salt. Set aside. Melt the chocolate with the butter. Remove from heat
and let cool slightly. Beat the 2 eggs until foamy. Add the 3/4 cup
sugar and 1 teaspoon vanilla. Continue beating until light
lemon-colored. Beat in the chocolate mixture and then the dry
ingredients. Mix well. Set aside 3/4 cup of the mixture. To the
remainder, stir in 1/2 cup of the nuts. Spread this mixture into the
prepared pan.
Preheat oven to 350'F. Beat the cream cheese with the butter until
smooth. Add the 1/2 teaspoon vanilla and 1/4 cup sugar and beat until
fluffy. Beat in the 1 egg. Spread cheese mixture over the chocolate
layer. Place heaping tablespoons of the reserved 3/4 cup chocolate
mixture over the cheese, forming 8 or 9 mounds. With a small spatula
of knife, cut through the mounds in a zigzag layer, going almost but
not quite through the bottom. Sprinkle with the remaining 1/4 cup
nuts. Bake for 35 minutes. Let stand at room temperature for a few
hours before cutting.
Makes 24 brownies.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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