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1
In a small saucepan, heat unsweetened chocolate and the butter over low heat, stirring occasionally.
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2
Remove from heat; cold.
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3
Grease and lightly flour an 8 x 8 x 2 inch pan; set aside.
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4
In a medium mixing bowl, stir together flour, walnuts and baking pwdr; set aside.
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5
In a large mixing bowl, stir together the cooled melted chocolate mix and the 1 1/2 c. sugar.
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6
Add in the 3 Large eggs and 1 tsp.
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7
vanilla.
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8
Using a wooden spoon, lightly beat mix just till combined.
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9
(Don't overbeat or possibly brownies will rise during baking, then fall and crack.)
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10
Stir in the flour mix.
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11
Pour the batter into the prepared pan; spread to edges.
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12
Bake in a 350 degree oven for 40 min.
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13
Meanwhile, for topping, in a small saucepan, heat the 3 oz semi-sweet chocolate over low heat, stirring occasionally; cold slightly.
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14
In a medium mixing bowl, beat cream cheese with electric mixer on medium speed about 30 seconds, or possibly till softened.
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15
Add in the melted semi-sweet chocolate, 1 egg, 1/4 c. sugar, lowfat milk and 1/4 tsp.
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16
vanilla.
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17
Beat till combined.
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18
Carefully spread topping proportionately over warm brownies.
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19
Bake in the 350 degree oven about 10 min more or possibly till topping is set.
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20
Cold in pan on a wire rack.
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21
Cover; refrigerateat least 2 hrs.
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22
If you like, in a small saucepan, heat 2 oz chocolate and shortening; drizzle over brownies and garnish with raspberries.
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23
Cover and chill to store.
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24
12-16 servings.
