Warning!
These brownies are good enough to make you slap your Granny. While that’s not a very civilized thing to do, they’re just that good. So chewy and gooey that you may feel the need to break a few social rules to get one!
My friend, Danielle, was nice enough to share her recipe with me. We make these brownies for parties and special occasions. You really need a large group of people to share these with otherwise you might just overdose.
The first layer consists of chocolate cake mix, one egg and a whole stick of melted butter. Starting to get an idea why these brownies are so good?
Stir it all up and pat the mixture in a large, buttered pan. Pat, pat, pat.
The second layer is another stick of melted butter, a whole brick of cream cheese, powdered sugar, vanilla, 2 eggs and cocoa. Now we really see how sinful these brownies are! And good! So good!
Mix it all up.
And pour out on top of the first layer.
Bake until the edges start to turn dark. The toothpick test won’t help you here since these brownies are so gooey.
Want one?
Official taste test. Before, during and after. Their faces say it all!
INGREDIENTS
16 T butter (2 sticks) plus a little more for greasing the pan
1 18.25 oz package of chocolate cake mix (Note: I couldn’t find it in this size the last time I went to the store. Apparently this is the manufacturer’s strategy of reducing the size but charging the same. Do they think we won’t notice? I wish they’d quit this practice. It’s messing with my recipes! Ergh. Anyway, I used the closest size I could find.)
3 eggs
One 8 oz package of cream cheese, softened
3 – 4 T cocoa powder
1 16 oz package powdered sugar
1 t vanilla extract
DIRECTIONS
Preheat oven to 350° F.
Lightly grease a 13 x 9 inch baking pan.
Cut 8 T butter in chunks, melt in the microwave – about 30 to 60 s.
In a large bowl, combine cake mix, 1 egg and the melted butter. Stir until well blended. Pat mixture into the prepared pan set aside.
Cut the second 8 T of butter into chunks and melt in the microwave.
Using a mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until well mixed. Slowly add the remaining 8 T. of melted butter and vanilla. Continue beating until smooth. Spread over the cake mixture in the pan.
Bake for 40 minutes or until the edges start to turn dark. Be careful not to overcook the brownies. The center should still be a little gooey when finished baking. Let the cake cool partially on a wire rack before cutting into pieces.
Pair it with a good raspberry or black currant tea.
Thanks Danielle!
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