Austrian cream cheese brownies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Sugar, brown |
| ½ | teaspoon | Cinnamon |
| ⅔ | cup | Butter; softened |
| 8 | ounces | Cream cheese; softened |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| 2 | Egg | |
| 6 | ounces | Chocolate chips; semi-sweet |
| 6 | ounces | Chocolate chips; semi-sweet |
| ½ | cup | Pecans or walnuts; chopped |
| --- Pillsbury Classic Cookbooks | ||
| per Sallie Austin Krebs | ||
Directions
CRUST
TOPPING
GLAZE
Heat oven to 350-F. In large bowl, combine all crust ingredients.
Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan. Bake at 350-F for 12 minutes. Remove from oven.
In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle 1 cup chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars.
Store in refrigerator.
Submitted By LISE WARING <HOBBIT@...> On TUE, 19 DEC 1995 093839 GMT