Ingredients
- Olpers Cream 7 ounces
- Vanilla extract 1/2 tsp
- Eggs 2
- Superfine sugar 1, 1/4 cups
- Butter 1/2 cup
- Unsweetened cocoa 3 tbsp
- Self rising flour(sifted) 3/4 cup
- Pecans(chopped) 1, 3/4 ounces
- For Fudge frosting:
- Butter 2 tbsp
- Milk 1 tbsp
- Confectioners sugar 1/2 cup
- Unsweetened cocoa 2 tbsp
- Pecans(optional) to decorate
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Cooking Directions
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Lightly grease and flour a shallow 8 inch square cake pan.
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Beat together the cheese, vanilla extract, and 5 tsp of the superfine sugar until smooth, then set aside.
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Beat the eggs and remaining superfine sugar together until light and fluffy.
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Place the butter and unsweetened cocoa in a small saucepan and heat gently, stirring until the butter melts and the mixture combines, then stir it into the egg mixture.
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Fold in the flour and the chopped pecans, mixing well.
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Pour half the brownie mixture into the pan and level the surface.
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Carefully spread the soft cheese over it, then cover it with the remaining brownie mixture.
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Bake in preheated oven at 350F for 40-45 minutes.
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Cool in the pan.
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To make the frosting: melt the butter in the milk.
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Stir in the confectioner sugar and unsweetened cocoa.
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Spread the frosting over the brownies and decorate with pecans, if using.
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Let the frosting set, then cut the brownies into squares to serve.
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