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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I have not tried this recipe. I got it from Hershey's. Ingredients:
1 cup butter |
4 ounces hershey's unsweetened baking chocolate, broken into pieces |
4 eggs |
1 teaspoon vanilla extract |
2 cups granulated sugar |
1 cup flour |
1 cup finely chopped pecans |
8 ounces cream cheese, softened |
1 cup powdered sugar |
1/2 cup chilled whipping cream |
2 -3 teaspoons powdered instant coffee |
6 ounces hershey's special dark baking chocolate |
1/2 cup whipping cream |
Directions:
1. Heat oven to 350.
2. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
3. Place butter and unsweetened baking chocolate in medium microwave safe bowl. Microwave at high 100% 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.
4. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in preheated pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
5. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.
6. Just before serving, prepare chocolate glaze. Drizzle generous tablespoon glaze over top and down sides of each serving.
7. Chocolate Glaze:.
8. Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl. Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly.
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