FUDGE RIBBON BROWNIES|
Cream Cheese Mixture:
8 oz. softened cream cheese
2 Tbsp. butter
1/4 c. sugar
3 Tbsp. cornstarch
1/2 tsp. vanilla
2 Tbsp. milk
1 large egg
Cream together butter and cream cheese. Add sugar and
cornstarch. Add egg, milk and vanilla; beat with beater
approximately 2 minutes at medium speed until smooth and
creamy. Set aside.
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. butter
1 1/2 c. sugar
4 Tbsp. water
*1 (12 oz. ) pkg. semi-sweet
3 Tbsp. vanilla
1 c. chopped nuts
*For richer brownies, 2 heaping cups.
In medium sized bowl, combine flour, salt and soda; set
aside. In large saucepan, combine butter, water and sugar.
Stirring constantly, bring just to a boil. Remove from heat,
add chocolate morsels and vanilla extract. Blend well, then
beat until smooth. Add eggs, one at a time and alternate with
flour mixture. Blend well after each addition. Stir in nuts.
Pour 2/3 batter into well greased 13-inch cake pan. Spread
evenly and move batter up all four sides. With rubber spatula,
spread cream cheese mixture on top just short of 1 inch from
sides of pan. Starting from side and working to center, use
spatula to pour remaining chocolate batter on top of cream
cheese mixture. Bake at 325 degrees approximately 50 to 60 minutes.
Don't overbake. Test center with toothpick. When toothpick is
almost clean, brownies are done.
1 c. sugar
5 Tbsp. butter
1/3 c. milk
1 heaping c. chocolate morsels
In medium saucepan, combine sugar, butter and milk.
Stirring constantly, bring to a boil and cool 1 minute. Remove
from heat. Stir in chocolate and blend thoroughly. Spread
quickly on cooled brownies. Icing will harden. For creamier
frosting, use only 6 ounce package of chocolate morsels. These
brownies are a lot of work, but for true chocolate lovers, they
are worth every bite.
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