Summary
Yield | |
---|---|
Source | Raelene Walker (1984) |
Prep time | 30 minutes |
Cooking time | 40 minutes |
Total time | 1 hour, 10 minutes |
Ingredients
3
squares unsweetened chocolate (1 oz. squares) 6 T
butter or margarine 2 pk
Philadelphia cream cheese softened (3 oz. pks.) 1 c
sugar (divided) 3
eggs (divided) 2⁄3 c
flour (plus 1 tsp., divided) 1⁄2 t
lemon juice 2 t
vanilla (divided) 1⁄2 t
baking powder 1⁄4 t
salt 1⁄2 c
chopped walnutsInstructions
Preheat oven to 325° and grease 9-inch square pan. In small saucepan, melt chocolate and butter or margarine over very low heat, stirring constantly. Cool. In small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in 1 egg, 1 tablespoon flour, lemon juice and 1/2 teaspoon vanilla. Spread in pan. In another bowl, beat remaining 2 eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thick. Fold in remaining flour, baking powder and salt. With a knife or spatula, swirl mixture just until marbled. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool; cut into bars. Cover and store in refrigerator. Makes 32 brownies.