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Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13-in.x9-in.x2-in.baking pan. Bake at 350 for 30 minutes (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator.
One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two.
YIELD: 5 - 6 doz.
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Serving Size: 1 Dozen (728g) | ||
Recipe Makes: 5 | ||
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Calories: 1711 | ||
Calories from Fat: 835 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.7g | 124 % | |
Saturated Fat 45.8g | 229 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 1819.3mg | 560 % | |
Sodium 1144mg | 39 % | |
Potassium 664mg | 17 % | |
Total Carbohydrate 169.9g | 50 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 168.5g | ||
Protein 54.4g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1711
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