With my daughter’s recent birthday, she requested to share brownies with her preschool class. I was looking for something a little more dressed up since anyone can make brownies with a boxed mix. I used a recipe for “Layered Brownie Dessert” in Best of Country Brownies and Bars, which is under Taste of Home. I omitted the walnuts just for safety with potential nut allergies. The brownies were then topped with Reddi-Wip and a cherry with a stem on top for the youngsters. I don’t have the true finished picture because the toppings were put on at school by one of the kind assistants.
I really enjoy this dessert. I hope you get the chance to try it and stimulate your taste buds.
Source for recipe online:
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Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon Spice Islands® pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts
FILLLING:- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 2 cups whipped topping
TOPPING:- 2 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- Whipped topping and chopped walnuts
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Stir in nuts.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Refrigerate for 1 hour or until serving.
- Cut into squares; garnish with whipped topping and nuts. Yield: 12-15 servings.
Nutrition Facts: 1 piece (calculated without whipped topping and nuts) equals 548 calories, 28 g fat (15 g saturated fat), 88 mg cholesterol, 411 mg sodium, 69 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Layered Brownie Dessert in Taste of Home’s Holiday & Celebrations Cookbook Annual 2004, p13
