Signature Dish of Christine Dabney

Two-toned Brownies

Recipe by the Editors of Consumer Guide "Food Processor Cookbook"

Serves 18

1 Cup Butter -- cut in chunks
2 Cups Sugar -- plus 2 tablespoons sugar
4 Eggs
1/4 Teaspoon Salt
1 Cup Cocoa -- unsweetened
2 Cups Walnuts -- broken
1 Cup Flour
8 Ounces Cream Cheese
1/3 Cup Sugar
1 Egg
1/2 Teaspoon Vanilla

Cream the butter and sugar together until fluffy. Add the eggs and beat until smooth. Add the cocoa, flour and salt and blend until just mixed. Add the broken walnuts and just stir until they are mixed in.

Put the cream cheese, the sugar, the egg and the vanilla in a food processor and blend until smooth.

Pour half of the brownie batter into a greased 9x13x2inch pan. Set aside the remaining batter. Spread the cream cheese mixture over the batter in the pan. Spread the remaining chocolate batter over the cream cheese mixture. Swirl slightly with a spatula or spoon.

Bake the brownies in a preheated 350 degree oven 35-40 minutes. Do not over-bake; they should still be a bit moist.

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