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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chocolate Cream Cheese Brownies   
    Categories: Brownies   
         Yield: 12 Brownies   
      
        34 c  Whole wheat pastry flour   
       1/3 c  Unbleached white flour   
         1 ts Baking powder   
         6 oz Unsweetened chocolate   
       1/2 c  Butter   
         3    Eggs   
       3/4 c  Honey   
     1 1/2 ts Vanilla extract   
         1 c  Walnuts; cut into   
              - medium-sized pieces   
      
   MMMMM-----------------------CHEESE MIXTURE----------------------------   
       3/4 c  Cream cheese;   
              - at room temperature   
         3 tb Butter; at room temperature   
         5 tb Honey   
       3/4 ts Vanilla extract   
         1    Egg   
      
     Preheat oven to 350?F. Butter a 9x13" pan.   
      
     Mix flours and baking powder together. Set aside. Melt chocolate and   
     butter in saucepan on very low heat or in a double boiler. Set aside   
     to cool slightly.   
      
     With electric mixer in a medium-sized bowl, beat eggs until foamy. Add   
     honey and vanilla. Beat at high speed for 4 to 5 minutes, until   
     creamy-colored, foamy, and slightly thickened. Add chocolate-butter   
     mixture, beat in, and turn off mixer. Stir in dry ingredients by hand   
     until just mixed.   
      
     Set aside 3/4 cup of this mixture. To the remaining mixture, add 3/4   
     cup walnuts, saving 1/4 cup for the top. Stir in nuts. Spread the   
     chocolate mixture in pan.   
      
     With electric mixer in small bowl, mix the cream cheese with butter   
     until soft. Add honey and vanilla. Mix well. Add egg and beat until   
     smooth. Pour cheese mixture over chocolate layer. Draw a wide-bladed   
     knife or small metal spatula through the chocolate mounds into cheese   
     mixture to create a marble effect. Try not to cut into chocolate   
     layer below. Bake 25 minutes, or 30 minutes if in metal rather than   
     glass pan. Cool completely in pan and refrigerate 1 hour before   
     cutting. These freeze well.   
      
     Recipe by Horn of the Moon Cookbook by Ginny Callan   
      
   MMMMM   
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