 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 30 |
|
Baking is one of my favorite hobbies, and my wife says these brownies topped with a cream cheese layer are outstanding. When you really want to impress, drizzle them with caramel sauce and sprinkle on chocolate curls. Ingredients:
1 cup butter, cubed |
3/4 cup baking cocoa |
4 eggs |
2 cups sugar |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
1 cup chopped nuts, optional |
topping: |
4 ounces cream cheese, softened |
1-1/2 cups cold 2% milk, divided |
1 package (3.4 ounces) instant vanilla pudding mix |
1/8 teaspoon almond extract |
1-1/2 cups whipped topping |
caramel ice cream topping and chocolate curls, optional |
Directions:
1. In a small saucepan, melt butter; stir in cocoa until smooth. Remove from the heat. In a large bowl, beat the eggs, sugar and vanilla for 1 minute. Gradually add flour and salt. Stir in cocoa mixture. Fold in chocolate chips and, if desired, nuts.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and remaining milk; beat for 2 minutes or until thickened. Stir in extract; fold in whipped topping. Spread over cooled brownies. Refrigerate until set.
4. Just before serving, drizzle with caramel topping and garnish with chocolate curls if desired. Yield: 2-1/2 dozen.
|
|