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

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