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Title: Choco-Nut Marble Brownies
Categories: Dessert Brownies
Yield: 30 Servings
| 1 1/3 | c | Semisweet chocolate chips |
| 10 | tb | Unsalted butter, room temp |
| 2 | c | Sugar |
| 4 | Extra large eggs | |
| 1 1/2 | c | Plus 3Tb cake flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Pecans, chop coarse |
| 1/2 | ts | Almond extract |
| 6 | oz | Cream cheese, room temp |
| 1 | ts | Vanilla extract |
Preheat oven to 375 degrees F. Lightly oil 9"x13"x2" baking pan. Line bottom of pan w/waxed paper. Combine chocolate & 6 Tb butter in small saucepan. Stir over low heat until melted and smooth. Remove from heat. Cool 10 minutes. Beat 1 1/4 C of sugar and 3 eggs in large bowl until well blended. Add 1 1/2 C cake flour, baking powder and salt; beat until well blended. Stir in chocolate mixture, pecans, and almond extract. Pour batter into prepared pan, spreading evenly. Using electric mixer fitted with clean beaters, beat cream cheese, remaining 3/4 C sugar and 4 Tb butter in medium bowl until smooth. Beat in remaining egg and vanilla. Stir in remaining 3 Tb flour. Spread mixture over chocolate layer. Using tip of knife, gently swirl batters together, creating marbled pattern. Bake brownies until top is golden and tester inserted into center comes out w/a few moist crumbs attached, about 40 minutes. Transfer pan to rack and cool brownies completely. Will keep one day at room temp, covered w\foil.
Source: Savage's Bakery, Birmingham, Alabama, as printed in Bon Appetit, Aug, '95. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA 11/95
From: Microwiz
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