Chocolate Cream Cheese Brownies

This chocolate cream cheese brownie recipe blends the best of two desserts: chocolate cheesecake and frosted brownies.

Ingredients

	Amount Per Serving	% DV *
Calories	230
Calories from Fat	120
Total Fat	14 g	22% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	55 mg	18% DV
Sodium	150 mg	6% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	20 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

230

Calories from Fat

120

Total Fat

14 g

22% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

55 mg

18% DV

Sodium

150 mg

6% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

20 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	230
Calories from Fat	120
Total Fat	14 g	22% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	55 mg	18% DV
Sodium	150 mg	6% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	20 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

230

Calories from Fat

120

Total Fat

14 g

22% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

55 mg

18% DV

Sodium

150 mg

6% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

20 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% DV

1 cup butter or margarine (2 sticks) , softened

1 package cream cheese (3 oz.) , softened

2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup HERSHEY'S Cocoa

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup nuts chopped

BROWNIE FROSTING (recipe follows)

Directions

1. Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.

2. Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter in prepared pan.

3. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare BROWNIE FROSTING; spread over brownies. Cut into bars. Makes about 24 brownies.

BROWNIE FROSTING

3 tablespoons butter or margarine, softened

3 tablespoons HERSHEY'S Cocoa

1-1/3 cups powdered sugar

3/4 teaspoon vanilla extract

1 to 2 tablespoons milk

1 tablespoon light corn syrup (optional)

Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. About 1 cup frosting.