Just as the name implies, these bars arecream-filled brownies iced with a chocolate glaze and garnishedwith sliced almonds.
Recipe: Cream-Filled Brownies
1/2 cup butter
Heat oven to 350°F (175°C). Line15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.
Melt butter in small saucepan; removefrom heat. Stir in cocoa until smooth.
Beat eggs in medium bowl; gradually addsugar, beating until fluffy.
Stir together flour, baking powder andsalt; add to egg mixture. Add cocoa mixture and vanilla; beatwell. Stir in 1 cup chopped nuts. Spread batter into preparedpan.
Bake 12 to 14 minutes or until top springsback when touched lightly in center. Cool completely in pan onwire rack; remove from pan to cutting board. Remove foil; cutbrownie in half crosswise.
Prepare Cream Filling: Beat cream cheese,butter and 1 teaspoon vanilla in small bowl. Gradually add powderedsugar, beating until of spreading consistency.
Spread one half of brownie with filling;top with second half of brownie.
Prepare Chocolate Glaze: In small saucepan,heat sugar and water to boiling. Remove from heat. Immediatelyadd chocolate chips, stirring until melted.Spread glaze overtop; sprinkle with almonds, if desired.
Allow to glaze to set and cut into bars.
1/3 cup unsweetened baking cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped nuts
Cream Filling:1 (3-ounce) package cream cheese, softened2 tablespoons butter, softened1 teaspoon vanilla extract1 1/2 cups powdered sugar
Chocolate Glaze:1/4 cup granulated sugar2 tablespoons water1/2 cup semisweet chocolate chips
1/2 cup sliced almonds or chopped nuts (optional)
Makes about 24 brownies.
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