Prep 15 mins
Cook 25 mins
The brownies have a fudge-like texture and a rich cream cheese topping. Cashews and a hot fudge swirl make these pretty bars special.
- 1 (20 ounce) package fudge brownie mix (13-inch x 9-inch pan size)
- 1⁄3 cup water
- 1⁄4 cup vegetable oil
- 1 egg
- 1 cup semi-sweet chocolate chips
- 2 (8 ounce) packages cream cheese, softened
- 1 1⁄2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup salted cashews, coarsely chopped
- 1⁄2 cup chocolate fudge topping, warmed
- Preheat oven to 350°.
- In a large bowl, combine the brownie mix, water, oil and egg. Stir in chips.
- Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake for 25-27 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
- For topping, in a large mixing bowl beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread over brownies.
- Sprinkle with cashews; drizzle with hot fudge topping. Refrigerate before cutting.
- Store in the refrigerator.
I found this recipe in Taste of Home Contest Winning Recipes 2010. I love the cream cheese frosting--this is a great way to doctor up a brownie mix. Thank you for sharing this wonderful simple recipe that looks like you spent all day in the kitchen.
I made these for Christmas. I didn't use the chocolate sauce topping because, after trying a little right after putting the cream cheese topping, they were already pretty sweet. That was the only complaint that I got--they were too sweet. This might be solved with making about 1/2 the frosting mixture or cutting the powdered sugar in half, perhaps. The cashew flavor was a little over powered by the sweetness also. I ate them quite happily, but everyone else could only handle about half a bar. I got the recipe originally from a Taste of Home Cookies and Candies cookbooklet. Thanks for posting!