Cream cheese 'n' candy topped brownies
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Sticks butter or margarine | |
| 3 | ounces | Unsweetened chocolate square cut-up |
| 1½ | cup | Granulated sugar |
| 3 | Eggs | |
| 2½ | teaspoon | Vanilla extract |
| ⅛ | teaspoon | Salt |
| ¾ | cup | Flour |
| 1 | pack | (8 oz) cream cheese softened |
| ⅔ | cup | Powdered sugar |
| ⅔ | cup | Candy (see notes); chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-525 Preparation Time: 0:50 1. Preheat oven to 325 F. To make brownies, in a 2-qt glass bowl, combine butter and chocolate. Heat in microwave on High 1½ to 2 mins, until melted and smooth when stirred. Whisk in granulated sugar, eggs, 1 ½ tsp vanilla, and salt until well mixed.
Whisk in flour until combined. 2. Spread batter evenly in a buttered 8- or 9-inch square baking pan. Bake 30 to 35 mins, or until set. Do not overbake. Brownies should still be moist. Let cool in pan. 3. In a medium bowl, mix together cream cheese, powdered sugar, and remaining 1 tsp vanilla until smooth. Spread over cooled brownies.
Sprinkle candy on top. Refrigerate until set, 1 hour or longer. Cut into 25 squares. Keep refrigerated.
Note: These brownies are also great without topping. Prepare as directed, adding 1 Tbs instant espresso powder along with sugar to brownies. Stir in 1 cup chopped walnuts or pecans before spreading in pan. Proceed and bake as directed above.
NOTES : These brownies are a cross between a brownie and cheesecake.
Top
with your favorite candy; English toffee, Butterfingers, peanut butter cups, Snickers, etc.