| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies, Chocolate |
12 |
Brownies |
INGREDIENTS
| 8 |
oz |
Cream cheese; room temp |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg; room temperature |
| 1/2 |
ts |
Vanilla |
| 1 |
pn |
Salt |
| 8 |
oz |
Chocolate, bittersweet or semi-sweet, chopped |
| 1/2 |
c |
Butter, unsalted |
| 4 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 1/2 |
c |
Chocolate chips; semi-sweet |
|
|
Source: The Houston Post, September 18, 1991 |
INSTRUCTIONS
TOPPING
BROWNIES
For topping: Preheat oven to 350 degrees. Lightly grease 9 inch square
baking pan. The pan must be at least 2 inches deep. Dust pan with flour;
tap out excess. Using electric mixer, beat cream cheese with sugar in
medium bowl until smooth. Blend in egg, vanilla and salt. Set topping
aside while preparing brownie batter.
For Brownies: Melt chocolate and butter in heavy saucepan over very low
heat, stirring until smooth. Cool slightly. Using electric mixer, beat
eggs, sugar, vanilla and salt in a large bowl until thick, about 3 minutes.
Stir in melted chocolate, then flour and semisweet chocolate chips.
Pour batter into prepared pan; smooth top. Spoon cream cheese topping into
pastry bag fitted with 1/2 inch round tip. Pipe cheese mixture in diagonal
lines atop brownie batter, spacing line 1/2 to 3/4 inches apart. Run tip of
small knife through cream cheese on opposite diagonal, spacing 1/2 inch
apart and creating V pattern. Bake until toothpick inserted comes out with
a few moist crumbs still attached, about 40 minutes. Cool dessert in pan on
rack for 3 hours. Cover and refrigerate at least 2 hours. Can be prepared
up to 2 days ahead. Run sharp knife around pan to loosen. Cut dessert into
12 brownies. Serve cold.
Submitted By LISE WARING <HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995
093839 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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