1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or 12-inch round pizza pan.
2. Combine butter, sugar and vanilla in large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually stir into egg mixture until blended. Stir in pecans, if desired. Spread batter in prepared pan.
3. Bake 20 to 22 minutes or until top springs back when touched lightly in center. Cool completely. Spread CHOCOLATE CREAM over top. Refrigerate about 30 minutes. Garnish with fruit just before serving. Store covered in refrigerator, without fruit topping. Makes 24 brownies.
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
3 tablespoons HERSHEY'S Cocoa
1 tablespoon milk
1-1/2 teaspoons vanilla extract
Beat all ingredients in bowl until smooth. About 1 cup.