Ingredients
1 1/3 cup semisweet chocolate chips
10 tbsp unsalted butter, room temp
2 cup sugar
4 extra large eggs
1 1/2 cup plus 3tb cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup pecans, chop coarse
1/2 tsp almond extract
6 oz cream cheese, room temp
1 tsp vanilla extract
Directions
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 w\foil.
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
Servings: 30 servings
Choco-Nut Marble Brownies Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
Historians have found proof that recipes existed way back into the distant past, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts is a collection of tablets in the Sumerian language which show the preparation 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 `wonderful`. Later on, in Roman times 25BC a man called Apicius assembled a few documents which described recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the ancient chefs used a good variety of herbs and spices, including some that we all recognise such as thyme, mint and asafoetida. In the fifteenth century, the Crusaders brought back many new foods and spices from the Middle-East, including spices like basil and rosemary. These new spices and herbs led to an explosion in recipe publications, the majority of which still exist in private cookery archives. During the following few centuries, the powerful and wealthy tried to offer the most extravagent meals, and consequentially cooks and their recipes could command a high salary. Even so, it was during the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Choco Nut Marble Brownies recipe.
