INGREDIENTS
- BROWNIE LAYER:
- 1 pkg. (1 lb. 3.8-oz. to 1 lb. 7 oz.) brownie mix for 13 x9-inch pan
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
- CREAM CHEESE LAYER:
- 1 pkg. (8 oz.) cream cheese, softened
- 1/3 cup granulated sugar
- 5 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, divided
- 1 large egg
- 2 teaspoons vanilla extract, divided
- TOPPING:
- 1 cup heavy whipping cream
- 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
INSTRUCTIONS
PREHEAT oven to 350º F. Lightly coat 13 x 9-inch baking pan with nonstick cooking spray.
FOR BROWNIE LAYER:
PREPARE brownie mix according to package directions for fudgy brownies. Stir in mini morsels. Spread into prepared pan.
FOR CREAM CHEESE LAYER:
BEAT cream cheese, granulated sugar and 3 tablespoons of Taster’s Choice in small mixer bowl until smooth. Beat in egg and 1 teaspoon of vanilla extract. Using a teaspoon, dollop cream cheese mixture on top of brownie layer.
BAKE for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny. Cool completely in pan on wire rack.
FOR TOPPING:
HEAT whipping cream in small saucepan just to a boil; remove from heat. Stir in remainingTaster’s Choice until dissolved. Add in semi-sweet morsels and remaining vanilla extract until melted. Transfer whipping cream mixture to medium bowl. Refrigerate, stirring occasionally, for about 45 minutes or until thickened. Spread over top of brownies; refrigerate until serving time.
TO SERVE: Let stand at room temperature for 15 minutes before cutting. Cut into bars with wet knife. Cover; refrigerate for up to 3 days.
FOR BROWNIE LAYER:
PREPARE brownie mix according to package directions for fudgy brownies. Stir in mini morsels. Spread into prepared pan.
FOR CREAM CHEESE LAYER:
BEAT cream cheese, granulated sugar and 3 tablespoons of Taster’s Choice in small mixer bowl until smooth. Beat in egg and 1 teaspoon of vanilla extract. Using a teaspoon, dollop cream cheese mixture on top of brownie layer.
BAKE for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny. Cool completely in pan on wire rack.
FOR TOPPING:
HEAT whipping cream in small saucepan just to a boil; remove from heat. Stir in remainingTaster’s Choice until dissolved. Add in semi-sweet morsels and remaining vanilla extract until melted. Transfer whipping cream mixture to medium bowl. Refrigerate, stirring occasionally, for about 45 minutes or until thickened. Spread over top of brownies; refrigerate until serving time.
TO SERVE: Let stand at room temperature for 15 minutes before cutting. Cut into bars with wet knife. Cover; refrigerate for up to 3 days.
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