| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookies, Desserts |
16 |
-24 bars |
INGREDIENTS
| 1 |
c |
Semi-sweet chocolate chips |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Milk |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Flour |
| 2 |
tb |
Cocoa |
| 300 |
g |
Reese peanut butter chips; (11oz) |
| 250 |
g |
Cream cheese; softened |
| 1/4 |
c |
Sugar, flour |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
INSTRUCTIONS
TOPPING
1. In microwave or double boiler, melt chocolate chips and butter.
Transfer to med bowl and stir in milk. Beat in eggs and vanilla until
smooth and set aside.
2. In another bowl, sift together sugar, flour and cocal. Pour chocolate
mixture over dry ingredients and stir. Measure out 1/4 cup of the batter
and set aside. Spread remaining batter into buttered 9"x9" pan.
3. For topping. In microwave or double boiler, melt chips and set aside.
In med bowl, beat together remaining ingredients then beat in melted chips
until smooth.
4. Spoon cheesecake topping over brownie batter. Drop spoonfuls of the
remaining brownie batter over top and swirl with knife to create marble
effect.
5. Bake at 350F for 35-40 mins until set. Cool completely before cutting.
Contributor: "1998 Milk Calendar" by James Barber Preparation Time: 01:00
Posted to recipelu-digest Volume 01 Number 302 by Cathleen
<catht@interlog.com> on Nov 24, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”