Ingredients:
1 pkg. Brownie mix (13 X 9 inch pan size)
4 - 8 oz. each PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream
3 eggs
1 bottle Hershey ice cream sundae topping.
Heat oven to 325 degrees. Prepare brownie batter as directed on package; pour into 13 x 9 inch pan sprayed with cooking spray. Bake 25 minutes or until top is shiny and center is almost set.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over brownie layer in pan. It will almost fill your pan.
Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen sides; cool. Refrigerate 4 hours. Drizzle top with chocolate topping.
1 pkg. Brownie mix (13 X 9 inch pan size)
4 - 8 oz. each PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream
3 eggs
1 bottle Hershey ice cream sundae topping.
Heat oven to 325 degrees. Prepare brownie batter as directed on package; pour into 13 x 9 inch pan sprayed with cooking spray. Bake 25 minutes or until top is shiny and center is almost set.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over brownie layer in pan. It will almost fill your pan.
Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen sides; cool. Refrigerate 4 hours. Drizzle top with chocolate topping.
No comments:
Post a Comment