White Capped Brownies.

Yesterday was not the greatest of days. We all have those, right?! I hate to be Debbie Downer, but those are the facts.

However, it did get better.

It is amazing what a little chocolate therapy will do for ‘ya. Oh…and cheesecake. Layered on top of the chocolate.

Form of chocolate: brownies.

Form of cheesecake: no bake. classic new york style.

Oh, the results. I don’t know what to do, say, think, or feel.

It was so very delicious.

Here is what you will need – for the brownies:

(I cheated)

1 box duncan hines double fudge brownie mix

1/3 C water

1 egg

1/3 C vegetable oil

For the cheesecake:

1 package (16 oz)Vanilla Candiquik

1 container (8 oz) whipped topping

2 (8 oz) packages cream cheese, softened

1 package (3.4 oz) instant cheesecake pudding

DIRECTIONS:

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended.

Spread into pan.
3. Bake at 350 for 38-40 miniutes or until edges and top are browned and toothpick inserted 1″ from edges comes out clean.

4. Beat softened cream cheese, melted candiquik, and pudding mix in large bowl at medium speed with an electric mixer. Beat in whipped topping until smooth. Spread over brownie mixture.

 
5. Cool completely and the refrigerate until well chilled.

Slice n’ chow down!

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