CHOCOLATE BROWNIE HEAVEN or FIVE LAYER BROWNIES !
I got this recipe from my dear friend Grace, I am not sure where she got it from, she can't remember due to to Alzheimer Desease. Over the years she and I have experimented with it, and always came back to this version that we tweaked to our liking!
This recipe looks much more complicated than what it is.... this is so easy... and OH SO GOOD!!!
What a really impressive dessert to serve at your dinner party, club meeting, office party or church pot luck! I am constantly asked for this recipe!
The photos are different ways to present this recipe... the original way is described in recipe which assembles it in a cake pan. But don't be afraid to get creative! Sometimes, we would not put the Cool Whip layer on in the pan, but put a dallop of Cool Whip on top on plated pieces and then sprinkle with nuts, syrup and or fruits.
*** Another version is making this in cup cake wrappers for individual delights!!!
- 1 box
- duncan hines chewy fudge brownie mix (19.9 ounces)
- 2 large
- 1/4 c
- 1/2 c
- vegetable oil
- 2 pkg
- (8 ounces each) cream cheese, softened
- 2 1/2 c
- powdered sugar
- 2 c
- from (16 ounce) cool whip, thawed (reserve the rest for another layer)
- 1 pkg
- (3.9 ounces) instant chocolate pudding mix
- 2 c
- cold milk
- remaining cool whip
- 3/4 c
- toasted and lightly salted pecans (chopped rough)
- chocolate syrup, raspberry syrup, caramel syrup
- fresh raspberries
LAYER 1 : BROWNIE
LAYER 2 : CREAM CHEESE
LAYER 3 : CHOCOLATE PUDDING
LAYER 4 : COOL WHIP
LAYER 5 : NUTS
Mix brownie mix and ingredients according to package instructions. Pour batter into greased pan, bake for 27-30 minutes as described on the box. Comepletely cool on wire rack.
Spread over the brownie layer.
Refrigerate until ready to serve. Cut into desired size squares.