These sophisticated Cappuccino Brownies, with a layer of cream cheese and chocolate whipped cream topping, are the perfect addition to any dessert tray. Brought to you from the kitchens of Dena Rae Gerardi, Helendale, California.
PREHEAT oven to 350º F. Lightly coat 13 x 9-inch baking pan with nonstick cooking spray.
FOR BROWNIE LAYER:
PREPARE brownie mix according to package directions for fudgy brownies. Stir in mini morsels. Spread into prepared pan.
FOR CREAM CHEESE LAYER:
BEAT cream cheese, granulated sugar and 3 tablespoons of Taster’s Choice in small mixer bowl until smooth. Beat in egg and 1 teaspoon of vanilla extract. Using a teaspoon, dollop cream cheese mixture on top of brownie layer.
BAKE for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny. Cool completely in pan on wire rack.
HEAT whipping cream in small saucepan just to a boil; remove from heat. Stir in remaining Taster’s Choice until dissolved. Add in semi-sweet morsels and remaining vanilla extract until melted. Transfer whipping cream mixture to medium bowl. Refrigerate, stirring occasionally, for about 45 minutes or until thickened. Spread over top of brownies; refrigerate until serving time.
TO SERVE: Let stand at room temperature for 15 minutes before cutting. Cut into bars with wet knife. Cover; refrigerate for up to 3 days.