Creamy, fudgy, nutty brownies
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsweetened chocolate, |
| Chopped | ||
| ½ | cup | Margarine or butter |
| 1 | cup | Flour |
| ½ | cup | Chopped walnuts or pecans, |
| Toasted | ||
| ¼ | teaspoon | Baking powder |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| 3 | ounces | Semisweet or bittersweet |
| Chocolate, chopped | ||
| 6 | ounces | Cream cheese |
| 1 | Egg | |
| ¼ | cup | Sugar |
| 1 | tablespoon | Milk |
| ½ | teaspoon | Vanilla |
| 2 | ounces | Semisweet chocolate <opt> |
| 1 | teaspoon | Shortening |
Directions
In a small saucepan melt unsweetened chocolate and margarine or butter over low heat, stirring occasionally. Remove from heat; cool.
Grease and lightly flour and 8x8x2-inch baking pan; set aside. In a medium bowl stir together flour, walnuts, and baking powder;set aside.
In a large mixing bowl, stir together cooled chocolate mixture and 1½ c sugar. Add 3 eggs and 1 tsp vanilla. Using a wooden spoon, slightly beat mixture just until combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in flour mixture. Pour batter into prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes.
Meanwhile, for topping, in a small saucepan melt 3 oz semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly.
In a medium mixing bowl, beat cream cheese with an electric on medium speed about 30 secondsor until softened. Add melted semisweet chocolate, 1 egg, ¼ c sugar, milk and ½ tsp vanilla. Beat until combined.
Carefully spread topping evenly over hot brownies. Bake in 350 degree oven about 10 minutes more or until topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours.
To serve, cut brownies into triangles or bars. If desires, in a small saucepan melt 2 squares of chocolateand shortening ; drizzle over brownies and onto plate. Cover and refrigerate to store.
From: Jeanne Swafford Date: 09-28-94