Chocolate Cream Cheese Brownies
Cream cheese in brownies might sound strange at first, but nothing makes a rich, gooey brownie quite like adding cream cheese to the batter. Give them a double chocolate finish with a HERSHEY'S Cocoa icing and never make brownies any other way again.
Ingredients
- 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.
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