Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
In a large saucepan over low heat, melt 1/2 cup of butter and 1 square of
semisweet chocolate. Add 1 cup sugar, 1 cup flour, 1/2 to 1 cup of nuts, baking
powder, 1 tsp. vanilla and 2 eggs. Mix well and spread in prepared pan.
To make filling: In a small bowl, combine 6 ounces of the cream cheese with 1/2
cup sugar, 2 tablespoons of flour, 1/4 cup butter or margarine, 1 egg and 1/2
teaspoon of vanilla. Blend until smooth and fluffy. Stir in 1/4 cup of nuts.
Spread over chocolate mixture in pan. If desired sprinkle with chocolate chips.
Bake in a 350° F. oven for 25-35 minutes, until a toothpick inserted in the
center comes out clean.
To make frosting: In a large saucepan over low heat, melt 1/4 cup butter,
remaining square of semisweet chocolate, the reserved 2 ounces of cream cheese
and milk. Stir in powdered sugar and 1 teaspoon of vanilla, stirring until
smooth.
When brownies are done, remove from oven. Sprinkle with the marshmallows and
return to oven for 2 minutes. Immediately upon removing from the oven the second
time, pour frosting over marshmallows and swirl together.
