"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet Georgia Brownies Recipe

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This recipe for Sweet Georgia Brownies, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Tuesday, March 10, 2009


1/2 c. butter
1 (1 ounce) square unsweetened chocolate
1 c. sugar
1 c. flour
1/2 to 1 c. nuts, chopped
1 tsp. baking powder
1 tsp. vanilla
2 eggs
1 (8 ounce) pkg. cream cheese, softened
(reserve 2 ounces for frosting)
1/2 c. sugar
2 T. flour
1/4 c. butter, softened
1 egg
1/2 tsp. vanilla
1/4 c. nuts, chopped
1 (6 ounce) pkg. semi-sweet chocolate chips (optional)
3 c. miniature marshmallows
1/4 c. butter
1 (1 ounce) square unsweetened chocolate
Remaining 2 ounces cream cheese
1/4 c. milk
1 lb. confectioners' sugar
1 tsp. vanilla

Preheat oven to 350. Brownie: Grease and flour a 13 x 9 inch pan. In a large sauce pan, over low heat, melt butter and chocolate. Add remaining brownie ingredients and mix well. Spread into prepared pan.
Filling: In small bowl, combine 6 ounces cream cheese and next 5 filling ingredients. Blend until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. (If desired, sprinkle with chocolate chips.) Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted in center comes out clean.
Frosting: Sprinkle marshmallows over brownie and bake 2 minutes longer. In a large sauce pan, over low heat, melt butter, chocolate, remaining cream cheese, and milk. Stir in confectioners' sugar and vanilla extract until smooth. Immediately pour over marshmallows and swirl together. Cook and cut into bars. Store in refrigerator.




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