(From "San Francisco Encore," by the Junior League of San Francisco.) Butter a 9" square pan. Sift together the flour, baking powder and salt. Set aside. Melt the chocolate with the butter. Remove from heat and let cool slightly. Beat the 2 eggs until foamy. Add the 3/4 cup sugar and 1 teaspoon vanilla. Continue beating until light lemon-colored. Beat in the chocolate mixture and then the dry ingredients. Mix well. Set aside 3/4 cup of the mixture. To the remainder, stir in 1/2 cup of the nuts. Spread this mixture into the prepared pan. Preheat oven to 350F. Beat the cream cheese with the butter until smooth. Add the 1/2 teaspoon vanilla and 1/4 cup sugar and beat until fluffy. Beat in the 1 egg. Spread cheese mixture over the chocolate layer. Place heaping tablespoons of the reserved 3/4 cup chocolate mixture over the cheese, forming 8 or 9 mounds. With a small spatula of knife, cut through the mounds in a zigzag layer, going almost but not quite through the bottom. Sprinkle with the remaining 1/4 cup nuts. Bake for 35 minutes. Let stand at room temperature for a few hours before cutting. Makes 24 brownies. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 582 (79%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 36.8g||184 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 218.3mg||67 %|
|Sodium 293.5mg||10 %|
|Potassium 478.5mg||13 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 35.8g|
|Protein 13.7g||20 %|
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Calories per serving: 741
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