INGREDIENTS :
1/5 cup butter or margarine, softened (250 mL)
3 oz cream cheese (90 g)
2 cups sugar (500 ml)
3 eggs (3)
1 cup all-purpose flour (250 mL)
3/4 cup HERSHEY’S cocoa (175 mL)
1/4 tsp. tea baking powder (1 ml)
1/2 tsp. tea salt (2 ml)
3/4 cup chopped walnuts (175 mL)
ICING :
3 tbsp. at table butter or margarine, softened (45 mL)
3 tbsp. at table HERSHEY’S cocoa (45 mL)
1 1/3 cup icing sugar (325 mL)
3/4 tsp. tea vanilla extract (4 ml)
1 C. at table milk (approximately) (15 ml)
1 C. at table low-fat corn syrup (optional) (15 mL)
1 C. tea vanilla extract (5 ml)
PREPARATION :
STEP 1
Preheat the oven to 331 ° F (170 ° C). Grease a 9 x 13 x 2-inch (3.5 L) baking dish; Reserve.
STEP 2
Beat butter, cream cheese and sugar in largge bowl until light and fluffy. Mix the eggs and vanilla. In another bowl, combbine the flour, cocoa, salt and baking powder. Gradually add the dry mixtture to the wet mixture, stirring until combined. Stir in nuts and spread dough into prepared baking dish.
STEP 3
Bake35 to 40 minutes or until brownies begin to pull away from edge of pan. Put on a wire rack and let cool completely.
STEP 4
Frosting: Combine butter and cocoa in a small bowl until smooth. Gradually add icing sugar and vanilla; mix well. Add milk and corn syrup (if using); blend until smooth. Add more milk, a feew drops at a time, until the frosting is spreadable.
STEP 5
Spread frosting over cooled brownies; cut into bars.
Makes about 36 brownies.
ENJOY
