Monday, June 21, 2010
By: Sarah Firth
4 (1 oz.) unsweetened chocolate baking squares
4 (1 oz.) semisweet chocolate baking squares
1/3 c. butter
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. butter, softened
2 c. sugar, divided
6 large eggs, divided
1 tsp. vanilla extract
2 Tbsp. all-purpose flour
1 1/2 c. semisweet chocolate morsels, divided
2 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
Microwave first 3 ingredients in a 1 qt. glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 Tablespoons flour and 1/2 cup chocolate morsels, set aside.
Beat remaining 4 eggs in a large bowl at medium speed. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla. Beat mixture until well blended.
Combine 1 cup flour, baking powder and salt. Fold into chocolate batter until blended and stir in remaining 1 cup chocolate morsels.
Reserve 3 cups chocolate batter. Spread remaining batter evenly in a greased 13x9 in. pan. Pour cream cheese mixture over batter. Top with dropped spoonfuls of reserved 3 cups chocolate batter; swirl mixture with a knife.
Bake at 325 degrees for 40-45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.
By: Melissa Collins
6 eggs, hard-boiled
1/4 c. mayonnaise
1 tsp. yellow mustard
Halve hard-boiled eggs lengthwise and remove yolk. Place yolks in a bowl, mash with fork. Add mayo and mustard, mix well. If desired, season with salt and pepper. Stuff egg halves with yolk mixture Cover and chill until serving time (up to 24 hours). Garnish with paprika.