Date: Thu, 12 Aug 93 09:33:35 +0200 From: firstname.lastname@example.org (Micaela Pantke) (COLLECTION) From: babs@jfwhome.FUNHOUSE.COM (Babs Woods) Source: "Rosies All-Butter, Fresh Cream, Sugar-Packed No-Holds-Barred Baking Book" (Makes 9-12 brownies). Preheat oven to 300F. Lightly grease an 8" square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water [I melt mine in the nukebox; 2 mins, high -- Babs]. Cool the mixture for 5 minutes. Place the sugar in a medium-sized mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds [Id just do it by hand with fork or whisk]. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Set aside. Cream Cheese filling: Mix all the filling ingredients in a food processor and process until blended, about 45 seconds. Set aside. Spread about 2/3 of the brownie batter in the prepared pan. Spread the cream cheese filling over the brownie batter. Using a spoon, scoop the remaining brownie batter over the filling in nine equal mounds arranged in rows of threes so that there is some space between them. Run a chopstick or the handle of a wooden spoon back and forth the length of the pan, making parallel lines about 1-1/2 inches apart, then do the same thing in the othre direction as if making a grid. This will marbleize the two mixtures. Shake the pan gently back and forth to level the batter. Bake the bars on the center oven rack until a tester in the center comes out clean or with some moist crumbs, about 50 minutes. Allow the brownies to cool for 1 hour before cutting. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 357 (74%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 24.5g||122 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 121.5mg||4 %|
|Potassium 638.5mg||17 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 34.6g|
|Protein 10.6g||15 %|
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Calories per serving: 481
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