Yield: 24 servings
|½ teaspoon||Baking powder|
|4 ounces||Unsweetened chocolate|
|3 tablespoons||Unsalted butter|
|¾ cup||Coarsely chopped walnuts|
|4 ounces||Cream cheese|
|2 tablespoons||Unsalted butter|
(From "San Francisco Encore," by the Junior League of San Francisco.) Butter a 9" square pan. Sift together the flour, baking powder and salt. Set aside. Melt the chocolate with the butter. Remove from heat and let cool slightly. Beat the 2 eggs until foamy. Add the ¾ cup sugar and 1 teaspoon vanilla. Continue beating until light lemon-colored. Beat in the chocolate mixture and then the dry ingredients. Mix well. Set aside ¾ cup of the mixture. To the remainder, stir in ½ cup of the nuts. Spread this mixture into the prepared pan.
Preheat oven to 350'F. Beat the cream cheese with the butter until smooth. Add the ½ teaspoon vanilla and ¼ cup sugar and beat until fluffy. Beat in the 1 egg. Spread cheese mixture over the chocolate layer. Place heaping tablespoons of the reserved ¾ cup chocolate mixture over the cheese, forming 8 or 9 mounds. With a small spatula of knife, cut through the mounds in a zigzag layer, going almost but not quite through the bottom. Sprinkle with the remaining ¼ cup nuts. Bake for 35 minutes. Let stand at room temperature for a few hours before cutting.
Makes 24 brownies.
From: Michael Orchekowski Date: 09-26-94