1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour sifted
3/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
Heat oven to 325°F. Grease bottom of 13 x 9 x 2-inch baking pan.
Beat butter, cream cheese and sugar in large bowl until light and fluffy. Beat in eggs and vanilla.
Combine sifted flour, cocoa, baking powder and salt gradually and then add to butter mixture until well blended, and then you will fold in the walnuts. Spread batter into a pan that has been sprayed with a non stick spray or buttered pan.
Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
BROWNIE FROSTING:
3 tablespoons of softened butter
3 tablespoons HERSHEY'S Cocoa
1 1/3 cups powdered sugar
3/4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor
2 tablespoons milk
1 tablespoon light corn syrup
Beat butter and cocoa in small bowl until blended, you will gradually add powdered sugar and vanilla, beating well. When blended you will add the frosting to the brownies and let the frosting set up a bit. You wil then cut the brownies into squares. Enjoy!
ChefShelleyPogue.com
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