Creamy Filled Brownies

Creamy Filled Brownies

  • PRINT

SKILL LEVEL : expertPREP TIME : 33  Minutes

Ingredients

  Amount Per Serving % DV *
Calories190
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium90 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars19 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories190
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium90 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars19 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1/2 cup butter or margarine (1 stick)
  • 1/3 cup HERSHEY'S Cocoa
  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • CREAMY FILLING (recipe follows)
  • 1 cup nuts finely chopped
  • 1/2 cup sliced almonds or chopped nuts (optional)
  • MINI CHIP GLAZE (recipe follows)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  • 1. Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease foil.
  • 2. Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth. Beat eggs in medium bowl; gradually add sugar, beating until fluffy. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter in prepared pan.
  • 3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half making two sections that are approximately 7-1/2 x 5-inches. Spread one half with CREAMY FILLING; top with second half. Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired. After glaze has set, cut into bars. About 24 brownies.
  • CREAMY FILLING: Beat 1 package (3 oz.) softened cream cheese, 2 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small bowl. Gradually add 1-1/2 cups powdered sugar, beating until of spreading consistency.
  • VARIATIONS:
  • COFFEE: Add 1 teaspoon powdered instant coffee.
  • ORANGE: Add 1/2 teaspoon freshly grated orange peel and 1 or 2 drops orange food color.
  • ALMOND: Add 1/4 teaspoon almond extract.
  • MINI CHIP GLAZE: Heat 1/4 cup sugar and 2 tablespoons water to boiling in small saucepan. Remove from heat. Immediately add 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, stirring until melted.

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