I found this recipe in 97’ in a magazine and it is my favorite brownie recipe. It is rich and decadent, perfect when needing a chocolate fix. I like to make this for company or to take to gatherings so there aren’t left over’s to tempt me. These are always a crowd pleaser. They also go well with ice cream, especially coffee.
1 (1 lb. 5.5 oz.) pkg. Pillsbury Traditional Fudge Brownie Mix
1/3 cup water
¼ cup oil
1 cup chocolate chips if desired (I changed this a little and also sprinkle extra chocolate chips over the top of the brownies after they are frosted)
2 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 ½ cups cashews or peanuts
½ cup hot fudge topping, warmed
Heat oven to 350 degrees. Grease bottom of 13” x 9” pan. In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon. Stir in chocolate chips. Spread in prepared pan.
Bake at 350 for 24 to 27 minutes. DO NOT OVERBAKE. Cool completely.
In medium bowl, beat cream cheese, sugar and vanilla until smooth; spread over cooled base. Sprinkle cashews over cream cheese mixture. Drizzle with hot fudge sauce. NOTE: this is where I sprinkle on extra chocolate chips but it isn’t part of the original recipe. Refrigerate until serving time. Store in refrigerator. 24 servings.