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Name: Marbled Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1/4 ts Salt; 1/2 c Flour; 3/4 c Coarsely chopped walnuts; 1 ts Vanilla; 3 tb Unsalted butter; 1/2 ts Vanilla; 2 Eggs; 1/4 c Sugar; 1 Egg; 4 oz Unsweetened Chocolate; 1/2 ts Baking Powder; 3/4 c Sugar; 2 tb Unsalted butter; 4 oz Cream cheese

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INGREDIENTS

1/4 ts Salt
1/2 c Flour
3/4 c Coarsely chopped walnuts
1 ts Vanilla
3 tb Unsalted butter
1/2 ts Vanilla
2 Eggs
1/4 c Sugar
1 Egg
4 oz Unsweetened Chocolate
1/2 ts Baking Powder
3/4 c Sugar
2 tb Unsalted butter
4 oz Cream cheese

INSTRUCTIONS

(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

NOTES

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Marbled Brownies

1/4 ts Salt
1/2 c Flour
3/4 c Coarsely chopped walnuts
1 ts Vanilla
3 tb Unsalted butter
1/2 ts Vanilla
2 Eggs
1/4 c Sugar
1 Egg
4 oz Unsweetened Chocolate
1/2 ts Baking Powder
3/4 c Sugar
2 tb Unsalted butter
4 oz Cream cheese

(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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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 24 Servings

Calories: 741
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 741

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