---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Creamy, Fudgy, Nutty Brownies
  Categories: Cakes
       Yield: 16 servings
  
      16 oz Unsweetened chocolate, chopp      1/4 ts Baking powder
     1/2 c  Magarine or butter              1 1/2 c  Sugar
       1 c  All-purpose flour                   3    Eggs
     1/2 c  Nuts, chopped & toasted             1 ts Vanilla
 
 ----------------------------------TOPPING----------------------------------
       3 oz Bittersweet chocolate, chopp      1/4 c  Sugar
       6 oz Cream cheese                        1 tb Milk
       1    Egg                               1/2 ts Vanilla
 
 -----------------------------------GLAZE-----------------------------------
       2 oz Semisweet chocolate                      Fresh raspberries
       1 ts Shortening                     
  
   In a small saucepan melt unsweetened chocolate and the margarine or butter
   over low heat, stirring occasionally. Remove from heat; cool. Grease and
   lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl
   stir together flour, walnuts or pecans, and baking powder; set aside. In a
   large mixing bowl stir together the cooled melted chocolate mixture and the
   sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture
   just till combined. (Do not overbeat or brownies will rise during baking,
   then fall and crack.) Stir in the flour mixture. Pour the batter into the
   prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes.
   Meanwhile, for topping, in a small saucepan melt the semisweet or
   bittersweet chocolate over low heat, stirring occasionally; cool slightly.
   In a medium mixing bowl beat cream cheese with electric mixer on medium
   speed about 30 seconds or till softened. Add the melted semisweet or
   bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined.
   Carefully spread topping evenly over hot brownies. Bake in the 350 degree
   oven about 10 minutes more or till topping is set. Cool in pan on a wire
   rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles
   or bars. (To cut into triangles, first cut into rectangles, then cut in
   half diagonally.) If desired, in a small saucepan melt 2 squares chocolate
   and shortening; drizzle over brownies and onto plate. Garnish with
   raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16
   servings.
  
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