|
1. Heat oven to 350°F. Line 15-1/2×10-1/2×1-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 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 crosswise. Spread one half with Creamy Filling; top with second half. Spread Mini Chip Glaze over top; sprinkle with sliced almonds, if desired. After glaze has set, cut into bars.
|
| |
|
Creamy Filling
Beat 1 package (3 ounces) 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.
|
| |
|
Filling 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 Chips, stirring until melted.
|
Click here for printable version
