A Plus Brownies
Submitted by wolka
Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.
YIELD
16 to 24 browniesPREP
20 minCOOK
40 minREADY
3 hrsMake a fudgy brownie base by melting most of the mini chocolate chips, mixing with butter, sugar, eggs, and flour, then spreading into a greased pan.
Top with a cream cheese layer beaten with sugar, butter, eggs, milk, almond extract, and the remaining chocolate chips.
Bake forty minutes until both layers set together into marbled richness.
Cool completely, chill in the fridge (they taste best cold), and cut into small squares because these are seriously rich.
Serves sixteen to twenty-four depending on your self-control.
Chef Tips
- Melt 1¼ cups chips for brownie base, reserve ¾ cup for cream cheese topping
- Pour cream cheese layer carefully over brownie base to create distinct swirled layers
- Chill completely before cutting for clean slices; serve cold for best flavor and texture
Ingredients
Directions
In large bowl, combine sugar and butter; beat until creamy.
Add eggs, vanilla and salt; mix well.
In small microwave proof bowl, melt 1 and ¼ cups of the mini chocolate chips until smooth.
Add melted chocolate and flour to first mixture.
Pour into well greased 9 x 9 inch square pan.
Set aside.
To make topping: In a small bowl, combine cream cheese, sugar and butter; beat until creamy.
Add eggs, milk, flour and almond extract; beat well.
Stir in remaining ¾ cup of mini chocolate chips.
Pour over brownie base.
Bake in 350℉ (180℃) oven for 40 to 45 minutes.
Cool completely and cut into small pieces.
Store in the refrigerator.
Note: these are very rich, and taste best if chilled.
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