Ingredients Jump to Instructions ↓

  1. 16 oz Unsweetened chocolate, chopp

  2. 1/2 c Magarine or butter

  3. 1 c All-purpose flour

  4. 1/2 c Nuts, chopped & toasted

  5. 1/4 ts Baking powder

  6. 1 1/2 c Sugar

  7. 3 Eggs

  8. 1 t Vanilla

  9. --TOPPING--

  10. 3 oz Bittersweet chocolate, chopp

  11. 6 oz Cream cheese

  12. 1 Egg

  13. 1/4 c Sugar

  14. 1 tb Milk

  15. 1/2 ts Vanilla

  16. --GLAZE--

  17. 2 oz Semisweet chocolate

  18. 1 t Shortening

  19. Fresh raspberries

  20. 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a

  21. 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the

  22. 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least

  23. 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally.) If desired, in a small saucepan melt

  24. 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes

  25. 12 to 16 servings.


Send feedback