Creamy, Fudgy, Nutty Brownies Recipe

Creamy, Fudgy, Nutty Brownies Recipe

Yield: 14 servings
Recipe by luhu.jp

Ingredients:
4 ounce: Unsweetened chocolate,
3 ounce: Semisweet or bittersweet,
Chopped,
Chocolate, chopped
1/2 cup: Margarine or butter,
6 ounce: Cream cheese,
1 cup: Flour,
1: Egg,
1/2 cup: Chopped walnuts or pecans,
1/4 cup: Sugar,
Toasted,
1 T: Milk,
1/4 t: Baking powder,
1/2 t: Vanilla,
1 1/2 cup: Sugar,
2 ounce: Semisweet chocolate ,
3: Eggs,
1 t: Shortening,
1 t: Vanilla,

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
1 1/2 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, 1/4 c sugar, milk and 1/2 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


Source from luhu.jp