| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Import, New, Text |
24 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 10 |
T |
Unsalted Butter |
| 3 |
T |
Unsalted margarine |
| 1 2/3 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 3 |
|
Eggs |
| 1 |
t |
Pure vanilla extract |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Walnuts, chopped |
| 1 |
c |
Cream cheese, softened |
| 1 1/2 |
c |
Confectioners sugar |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease and flour a 14 by 12-inch sheet
cake pan. Melt chocolate, 6 tablespoons butter, and margarine in top
half of a double boiler over boiling water, stirring to blend. When
melted, remove from heat and allow to cool. Sift together flour,
baking powder, baking soda, and salt and set aside. In the mixing
bowl, beat 2 eggs and vanilla until frothy. Add sugar and continue
beating until thick and lemon-colored. Gradually beat in flour mixture
until well combined. Stir in chocolate mixture, scraping down sides of
bowl as necessary. When well blended, pour into prepared pan. Smooth
top and sprinkle with 1/2 cup walnuts. Set aside. Beat cream cheese
and remaining 4 tablespoons butter until light and fluffy. Add
remaining egg and beat to combine. Add confectioners sugar and beat
until well blended. Spread cream cheese mixture over top of brownies,
leaving 1/2-inch border all around, using a rubber spatula to smooth
the surface. Sprinkle with remaining 1/2 cup walnuts. Place in
preheated oven and bake for 30 to 40 minutes or until set. Remove from
oven and cool on a wire rack for 2 hours before cutting into squares.
Yield: 24 squares NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10
TAILGATE Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest
V1 #787 by Sue <suechef@sover.net> on Sep 18, 1997
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