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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. Brownie Batter: 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 chocolate morsels 3 Tbsp. vanilla 4 eggs 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. Fudge Icing: 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |