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Wednesday, August 24, 2011

Winterfield Brownies

My friend and co-worker, Renae, had baked the Winterfield Brownies one weekend and said that she had to share them with us to keep from eating all of them!  She said that someone at work had given the recipe to her and she didn't remember who it was but still had the handwritten recipe.  She brought the recipe along with the brownies.  We passed around the recipe until we found out whose writing it was.  Barbara, my friend and co-worker, recognized the writer of the recipe.  It was her mother, Peggy Jackson.  Mrs. Peggy is a well-known and accomplished artist and art teacher.  I asked Barbara if she remembered her mother baking these for her when she was little.   Barbara said that she didn't remember her mom baking the brownies for her children but said that she did make them for her grandchildren. 

We're glad that Mrs. Peggy shared her recipe for Winterfield Brownies with all of us.  I think you'll be glad I passed it along to you when you try one of these delicious brownies!

                                                  Winterfield Brownies

1 box Duncan Hines Devil's Food Cake Mix
1/2 cup butter or margarine
3 eggs
1 - 11 1/2 oz. pkg. Hershey's Milk Chocolate Chips
1 cup chopped pecans
1 - 8 oz. pkg. Philadelphia Cream Cheese, softened to room temperature
1 - 16 oz. box powdered sugar, sifted

Combine butter and 1 egg.  Add cake mix and mix well.  Pat into the bottom of a lightly greased 9 X 13 pan.  Sprinkle with chocolate chips and pecans.

Sift powdered sugar.  Combine cream cheese with 2 eggs and then add powdered sugar.  Spread cream cheese mixture over brownie layer. 

Bake in a preheated 350 degree oven for 40 min.

Cool brownies on a wire rack.  When completely cool, cut into squares.

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