Yield: 36
Measure | Ingredient |
---|---|
1 pack | Cream Cheese, Softened |
¼ cup | Butter Flavored Shortening |
\N \N | Or Margarine |
½ cup | Sugar |
2 \N | Eggs |
2 tablespoons | Flour |
1 tablespoon | Instant Coffee |
1⅓ cup | Flour |
1 teaspoon | Baking Powder |
½ teaspoon | Salt |
1 cup | Butter Flavored Shortening |
\N \N | Or Margarine |
1 cup | Cocoa |
2 cups | Sugar |
4 \N | Eggs |
1 cup | Chopped Walnuts |
2 cups | Icing Sugar |
2 tablespoons | Cocoa |
¼ cup | Light Cream |
2 tablespoons | Butter Flavored Shortening |
\N \N | Or Margarine |
FILLING
BROWNIE
GLAZE
FILLING: Beat all ingrediants together with electric mixer until smooth.
Set aside. BROWNIE: Preheat oven to 350øF. Grease 13" x 9" cake pan.
Combine flour, baking powder, & salt. Melt shortening in large saucepan.
Remove from heat. Stir in cocoa & sugar. Beat in eggs one at a time. Add dry ingrediants & nuts, mixing until smooth. Spread half of batter evenly in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble. Bang pan on counter to level top. Bake for 30-35 minutes. Cool slightly. GLAZE: Sift icing sugar & cocoa together into small saucepan. Add cream & shortening. Cook on medium heat just until mixture bubbles around edges.
Remove from heat; beat with a spoon until mixture starts to thicken slightly & is of spreading consistency, about three minutes. Spread quickly over brownies. Let icing set before cutting HINT: icing hardens as it cools.