Tuesday, February 5, 2013
For a brownie lover like me this experimental recipe was the BOMB-diggity! The best way I can explain it is like a brownie truffle.
It was pretty easy to make and between prep, cooking, cooling and assembly time took about 2 hours.
I made my famous Brownie recipe
2 c. sugar
2/3 c. cocoa powder
2 cubes butter (1 cup) melted
1/2 t. baking powder
1/2 t. salt
1 c. flour
Mix all together and bake in a Pam greased pan for 25 mins at 350.
Once cooled (I put it in the fridge to speed up the process) it's ready for the next layer-
You COULD use coolwhip- but I didn't have any so I made my own.
1 pint (2 cups) whipping cream
1 t. vanilla
beat this together until it starts to get thick- but not too thick, you don't want butter!
Then add 1 c. powdered sugar
Beat well until it thickens up then add 1- 8oz bar of cream cheese.
Mix together well then pour over brownie layer.
1 large box of instant chocolate pudding
2 1/2 c. milk
Mix together until there are no lumps but it is still runny (it's easier to pour over the cream cheese layer and will thicken up as it sets)
Pour over the cream cheese layer and let set up in the fridge.