Cappuccino Brownies

Cappuccino Brownies

Prep:
35 mins
Cooking:
30 mins
Level:
Intermediate
Yields:
40 bars

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.

Ingredients

Directions

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.

FOR TOPPING:
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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/40 bars of recipe
  • Calories 180
  • Calories from Fat 90

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 10g 15%
  • Saturated Fat 5g 25%
  • Cholesterol 20mg 7%
  • Sodium 65mg 3%
  • Carbohydrates 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 8g
  • Protein 2g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%

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