Creamy, Fudgy, Nutty Brownies

* Exported from MasterCook *

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.



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