Choco-nut marble brownies

30 Servings

Ingredients

Quantity Ingredient
1⅓ cup Semisweet chocolate chips
10 tablespoons Unsalted butter, room temp
2 cups Sugar
4 Extra large eggs
1½ cup Plus 3Tb cake flour
2 teaspoons Baking powder
½ teaspoon Salt
¾ cup Pecans, chop coarse
½ teaspoon Almond extract
6 ounces Cream cheese, room temp
1 teaspoon Vanilla extract

Directions

Preheat oven to 375 degrees F. Lightly oil 9"x13"x2" baking pan. Line bottom of pan w/waxed paper. Combine chocolate & 6 Tb butter in small saucepan. Stir over low heat until melted and smooth. Remove from heat. Cool 10 minutes. Beat 1¼ C of sugar and 3 eggs in large bowl until well blended. Add 1 ½ C cake flour, baking powder and salt; beat until well blended. Stir in chocolate mixture, pecans, and almond extract. Pour batter into prepared pan, spreading evenly.

Using electric mixer fitted with clean beaters, beat cream cheese, remaining ¾ C sugar and 4 Tb butter in medium bowl until smooth.

Beat in remaining egg and vanilla. Stir in remaining 3 Tb flour.

Spread mixture over chocolate layer. Using tip of knife, gently swirl batters together, creating marbled pattern. Bake brownies until top is golden and tester inserted into center comes out w/a few moist crumbs attached, about 40 minutes. Transfer pan to rack and cool brownies completely. Will keep one day at room temp, covered w\\foil.

Source: Savage's Bakery, Birmingham, Alabama, as printed in Bon Appetit, Aug, '95. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA 11/95

From: Microwiz

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