Makes:
3 dozen brownies
Total Time:
45 min
Submitted by:
Category:
Cookies
Sub Category: Brownies
what you need
- 1 cup butter, divided
- 2 (1 oz.) squares Bakers Semi-Sweet Chocolate, divided
- 1-1/2 cups sugar, divided
- 1 cup plus 2 Tbsp. all purpose flour, divided
- 3/4 cup to 1-1/4 cups Planters Pecan Pieces
- 1 tsp. baking powder
- 2-1/2 tsp. vanilla, divided
- 3 eggs, divided
- 8 oz. Philadelphia Cream Cheese, divided
- 1 pkg. (6 oz.) semi-sweet chocolate chips
- 1/4 cup milk
- 3 cups powdered sugar
- 2 cups Jet-Puffed Miniature Marshmallows
make it
Grease and flour a 9x13 inch baking pan. In a large saucepan over low heat, melt 1/2 cup of butter and 1 square of semi-sweet chocolate. Add 1 cup sugar, 1 cup flour, 1/2 to 1 cup nuts, baking powder, 1 tsp. vanilla and 2 eggs. Mix well and spread in prepared pan.
To make filling: In a small bowl, combine 6 oz. of the cream cheese with 1/2 cup sugar, 2 Tbsp. of flour, 1/4 cup butter, 1 egg and 1/2 tsp. of vanilla. Blend until smooth and fluffy. Stir in 1/4 cup of nuts. Spread over chocolate mixture in pan. Sprinkle with chocolate chips.
Bake in 350 degrees F oven for 25 to 35 minutes, until a toothpick is inserted in the center comes out clean. If the filling is browning too fast put aluminum foil loosely over the pan.
To make frosting: In a large saucepan over low heat, melt 1/4 cup butter, remaining square of chocolate, the reserved 2 oz. of cream cheese and milk. Stir in powdered sugar and 1 tsp. of vanilla, stirring until smooth.
When brownies are done, remove from oven. Sprinkle with marshmallows and return to oven for 2 minutes. Immediately upon removing from oven the second time, pour frosting over marshmallows and swirl together. Store in refrigerator.
Notes
