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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Combine chocolate and 3 tablespoons butter in top of double boiler;
bring water to a boil. Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Combine 2 tablespoons butter and cream cheese, creaming until light and
fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set
aside.
Beat 2 eggs at medium speed of an electric mixer until thick and lemon
colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup
flour, baking powder, and salt; add to egg mixture, mixing well. Stir in
cooled chocolate, flavorings, and pecans.
Pour half of chocolate batter into a greased 8 inch square pan. Spread
with cheese mixture; top with remaining chocolate batter. Cut through
mixture in pan with a knife to create a marbled effect. Bake at 350F for
35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16
brownies.
From the Southern Living Cookbook
| Ingredients:
4 Ounce(s) chocolate -sweet baking 2 ea eggs
3 Tablespoon(s) butter or margarine 3/4 c sugar
2 Tablespoon(s) butter /margarine - softened 1/2 c flour - all purpose
3 Ounce(s) cream cheese - softened 1/2 ts baking powder
1/4 Cup(s) sugar 1/4 ts salt
1 egg 1 ts vanilla extract
1 Tablespoon(s) flour - all purpose 1/4 ts almond extract
1/2 Teaspoon(s) vanilla extract 1/2 c pecans or walnuts-chopped |
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