Creamy, fudgy, nutty brownies

 
                       CREAMY, FUDGY, NUTTY BROWNIES
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Brownies                         Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Unsweetened chocolate, chopp
      1/2   c            Magarine or butter
    1       c            All-purpose flour
      1/2   c            Nuts, chopped & toasted
      1/4   ts           Baking powder
    1 1/2   c            Sugar
    3                    Eggs
    1       t            Vanilla
                         -----TOPPING-----
    3       oz           Bittersweet chocolate, chopp
    6       oz           Cream cheese
    1                    Egg
      1/4   c            Sugar
    1       tb           Milk
      1/2   ts           Vanilla
                         -----GLAZE-----
    2       oz           Semisweet chocolate
    1       t            Shortening
                         Fresh raspberries
 
   In a small saucepan melt unsweetened chocolate and the
   margarine or butter over low heat, stirring
   occasionally. Remove from heat; cool. Grease and
   lightly flour an 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 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 350 degree oven about 10 minutes more or
   till topping is set. Cool in pan on a wire rack.
   Cover; chill at least 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 2 squares chocolate
   and shortening; drizzle over brownies and onto plate.
   Garnish with raspberries, if desired. Cover and
   refrigerate to store. Makes 12 to 16 servings.
  
 
 
                    - - - - - - - - - - - - - - - - - -