A Plus Brownies
Yield
16 to 24 browniesPrep
20 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | oz |
chocolate chips (semi-sweet)
miniature |
|
| ½ | cup | sugar |
|
| ¼ | cup | butter |
|
| 2 | large | eggs |
|
| 1 | teaspoon | vanilla extract |
|
| ½ | teaspoon | salt |
|
| ⅔ | cup | all-purpose flour |
|
| Topping | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup | sugar |
|
| 2 | tablespoons |
butter
softened |
|
| 2 | large | eggs |
|
| 2 | tablespoons | milk |
|
| 1 | tablespoon | all-purpose flour |
|
| ½ | teaspoon | almond extract |
*
|
Trans-fat Free, High Fiber
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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