Yield: 30 Servings
Measure | Ingredient |
---|---|
\N \N | -Lisa Howard (DJTW74A) |
1½ cup | All-purpose flour |
1½ cup | Sugar |
⅔ cup | Butter or margarine; melted |
⅔ cup | Cocoa |
3 \N | Eggs; divided |
½ cup | Milk |
3 teaspoons | Vanilla extract; divided |
½ teaspoon | Baking powder |
1 cup | Chopped Nuts; optional |
1 pack | (8 oz)cream cheese; soft |
2 tablespoons | Butter or margarine |
1 tablespoon | Cornstarch |
1 can | (14 oz)Sweetened condensed |
\N \N | Milk |
Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp.
vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.