Creamy, Fudgy, Nutty Brownies

---------- Recipe via Meal-Master (tm) v8.01

Title: Creamy, Fudgy, Nutty Brownies
Categories: Cakes
Yield: 16 servings

16 oz Unsweetened chocolate, chopp 1/4 ts Baking powder
1/2 c Magarine or butter 1 1/2 c Sugar
1 c All-purpose flour 3 Eggs
1/2 c Nuts, chopped & toasted 1 ts Vanilla

----------------------------------TOPPING----------------------------------
3 oz Bittersweet chocolate, chopp 1/4 c Sugar
6 oz Cream cheese 1 tb Milk
1 Egg 1/2 ts Vanilla

-----------------------------------GLAZE-----------------------------------
2 oz Semisweet chocolate Fresh raspberries
1 ts Shortening

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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