ADVERTISEMENT
INGREDIENTS:
- 1½ cups (186g) all-purpose flour
- ⅓ cup (42g) dark cocoa
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1 1/2 sticks or 170g) butter, softened or room temperature
- 2 teaspoons vanilla
CREAM CHEESE LAYER
- 8 ounces (1 package) cream cheese, room temperature
- ½ cup (62.5g) confectioners’ sugar
- 8 ounces cool whip
PUDDING LAYER
- 1 box (5.1 ounces) instant chocolate pudding
- 2 cups milk
TOPPINGS
- 8 ounces cool whip
- Hot fudge or chocolate syrup
- Chocolate swirls.
INSTRUCTIONS:
-
Heat oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray or GOOP.
-
In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
-
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
-
With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
-
Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but no wet batter.
-
In a medium bowl, combine the cream cheese, confectioners’ sugar, and the cool whip. Blend until smooth.
-
Spread mixture on top of cooled brownies.
-
In a medium bowl combine the milk and pudding.
-
Using a hand mixer, beat on medium speed until thickened (2-3 minutes). Carefully spread on top of the cream cheese layer.
-
Top with Cool Whip, chocolate swirls, and chocolate syrup.
-
Refrigerate 1-hour, or until ready to serve.
ADDITION ⚠️⚠️
We are pleased to have you subscribe to our site to receive all new ♥️♥️
ADVERTISEMENT
