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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