16 oz Unsweetened chocolate; chopped
1/2 c 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 ts Vanilla
----------------------------------TOPPING----------------------------------
3 oz Bittersweet chocolate; chopped
6 oz Cream cheese
1 Egg
1/4 c Sugar
1 tb Milk
1/2 ts Vanilla
-----------------------------------GLAZE-----------------------------------
2 oz Semisweet chocolate
1 ts 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" 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 until 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°F 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 until 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°F oven about 10 minutes more or until 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.
