Brownie chocolate easy recipe Tasty & Healthy Recipies -Brownie Recipes

Brownie chocolate easy recipe -How to Make &Prepare

Brownie chocolate easy recipe

Ingredients:
1 Box Brownie Mix
1 Jar Caramel Ice Cream Topping
3 1/2 ounces Chocolate Mousse Mix
12 ounces Whipped Cream

Directions:

Bake brownie in 13x9 pan as directed on package. Let cool then cut into 2" cubes. Prepare mousse as directed on package, do not chill. Place 1/2 brownies in trifle bowl. Top with half the mouse, half the carmel and half the whipped topping. Repeat layers ending with whipped topping. Garnish with chocolate curls. Chill 8 hours. Serve chilled.

This recipe for Brownie Trifle serves/makes 16

Easy Brownie Bottom Cheesecake



1 pkg. (13x9-inch pan size) brownie mix

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

2 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 min. or until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over partially baked brownie batter in pan. (Filling will come almost to top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.

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