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Recipe by: ardent
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See below ingredients and instructions of the recipe
1 1/3 c Semisweet chocolate chips
10 tb Unsalted butter, room temp
2 c Sugar
4 Extra large eggs
1 1/2 c Plus 3Tb cake flour
2 ts Baking powder
1/2 ts Salt
3/4 c Pecans, chop coarse
1/2 ts Almond extract
6 oz Cream cheese, room temp
1 ts Vanilla extract
Preheat oven to 375 degrees F. Lightly oil 9"x13"x2" baking pan. Line
bottom of pan w/waxed paper. Combine chocolate 6 Tb butter in small
saucepan. Stir over low heat until melted and smooth. Remove from
heat. Cool 10 minutes. Beat 1 1/4 C of sugar and 3 eggs in large bowl
until well blended. Add 1 1/2 C cake flour, baking powder and salt;
beat until well blended. Stir in chocolate mixture, pecans, and
almond extract. Pour batter into prepared pan, spreading evenly.
Using electric mixer fitted with clean beaters, beat cream cheese,
remaining 3/4 C sugar and 4 Tb butter in medium bowl until smooth.
Beat in remaining egg and vanilla. Stir in remaining 3 Tb flour.
Spread mixture over chocolate layer. Using tip of knife, gently swirl
batters together, creating marbled pattern. Bake brownies until top
is golden and tester inserted into center comes out w/a few moist
crumbs attached, about 40 minutes. Transfer pan to rack and cool
brownies completely. Will keep one day at room temp, covered wfoil.
Source: Savage's Bakery, Birmingham, Alabama, as printed in Bon
Appetit, Aug, '95. Formatted for MM by Lynne (Kakeladi) Sammon,
Visalia, CA 11/95
From: Microwiz
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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