CRUST
1 1/2 cup flour
1 cup sugar, brown
1/2 tsp cinnamon
2/3 cup butter, softened
TOPPING
8 oz cream cheese, softened
3/4 cup sugar
2 tbsp flour
2 egg
6 oz chocolate chips, semi-sweet
GLAZE
6 oz chocolate chips, semi-sweet
1/2 cup pecans or walnuts, chopped
Directions
Heat oven to 350-F. In large bowl, combine all crust ingredients.
Beat at medium speed about 2 minutes or until crumbly and well
blended. Press mixture into ungreased 13x9-inch pan. Bake at 350-F
for 12 minutes. Remove from oven.
In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at
medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate
chips. Pour over partially baked crust. Bake an additional 15 to 20
minutes or until topping is almost set. Remove from oven; immediately
sprinkle 1 cup chocolate chips over top. Return to oven for 1 minute
to melt chips. Gently spread melted chips over top. Sprinkle with
pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars.
Store in refrigerator.
--- Pillsbury Classic Cookbooks
per Sallie Austin Krebs
Submitted By LISE WARING
093839 GMT
Servings: 36 servings
Austrian Cream Cheese Brownies Recipe brought to you by Recipe Ideas
Categories: Cheese; Cookie; Dessert
The History of Recipes
We can read the history of `recipes` way back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, in the main part, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new foods and spices caused a torrent in publications on food, most of which still exist in private libraries. For the next few years, the rich families of Europe competed with each other to serve up the most exotic meals, and because of this cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, cooking publications are in great demand, mostly as a result of higher levels of literacy, more spare time and being a little richer. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Austrian Cream Cheese Brownies recipe.
