1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Cut 3 oz. semi-sweet chocolate evenly into 12 pieces.
Prepare brownie mix as directed on package; spoon into 12 muffin cups sprayed with cooking spray. Press 1 chocolate piece into center of batter in each cup, completely covering chocolate piece with batter.
Bake 20 min. Cool cakes in pan 10 min.; invert onto wire rack.
Melt remaining semi-sweet chocolate as directed on package; drizzle onto 12 dessert plates. Place 1 cake on each plate; top with COOL WHIP.
Looking for a special treat? One serving of this cake is full of chocolately flavor.
Prepare using BAKER'S White Chocolate.
Cakes can be made ahead of time. Prepare, bake and cool as directed. Wrap tightly and freeze up to 3 months. When ready to serve, remove desserts from freezer and let stand at room temperature several hours or until thawed. Serve as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.