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LINCOLN BROWNIES 
1 c. butter
4 sq. unsweetened chocolate
2 1/2 c. sugar (not blend)
4 eggs
1 c. flour
1/2 tsp. salt
2 c. chopped walnuts or pecans
2 tsp. vanilla
1 pkg. (8 oz.) cream cheese softened

Grease 13 x 9 inch or larger baking pan. In 2 quart heavy saucepan, melt butter and chocolate over low heat with wire whisk. Beat in 2 cups sugar and 3 eggs until blended. Stir in flour, salt, nuts and 1 teaspoon vanilla. Spread evenly in pan.

Beat cream cheese, remaining 1/2 cup sugar, egg and 1 teaspoon vanilla until well blended. Drop 6 dollops cream cheese mixture on top of batter. Swirl with spatula to marbelize - bake until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut when completely cool.

Yield 4 1/2 dozen (2 x 1 inch) squares. Cooking time: 40 to 45 minutes at 350 degrees.

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