Fall Harvest Brownie Delights Food

BROWNIE DELIGHT

Brownie Delight image

This is my husband's absolute favorite dessert! These brownies are topped with 3 fluffy layers of cheesecake, pudding and cool whip, and it goes together quicker than most. This will fill a 9x13 pan to the top, but that size pan makes good thick layers so I use it anyway. The recipe is adapted from TOH Quick Cooking.

Provided by Kaarin

Categories Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 14

Ingredients

1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
2 cups milk, cold
1 (4 ounce) package instant chocolate pudding mix
1/2 cup pecans, chopped (optional)

Steps:

Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
Blend in sugar, eggs and vanilla.
Add flour, salt and baking powder.
Pour into a 9x13 pan, with bottom only greased.
Bake at 350 degrees for about 30 minutes.
Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
Fold in 2 cups of whipped topping.
Spread over brownies.
In another bowl, combine milk and pudding mix.
Whisk till smooth and thickening.
Refrigerate 5 minutes, then spread over cream cheese layer.
Top with remaining whipped topping.
Sprinkle with pecans if desired.
Keep refrigerated.

Nutrition Facts : Calories 472, Fat 24.8, SaturatedFat 11.8, Cholesterol 69.8, Sodium 280.1, Carbohydrate 58.1, Fiber 1.1, Sugar 43.1, Protein 5.7

RASPBERRY-FILLED BROWNIE DELIGHTS

Raspberry-Filled Brownie Delights image

Make and share this Raspberry-Filled Brownie Delights recipe from Food.com.

Provided by Tasses

Categories Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) box brownie mix
1/4 cup flour
1/2 cup butter
1 egg
1 teaspoon vanilla
1/2 cup raspberry preserves
4 teaspoons powdered sugar
12 fresh raspberries

Steps:

Heat oven 375.
mix brownie mix, butter, flour, egg & vanilla.
Let dough stand 15 minutes.
Shape into 24 dough balls.
Place on cookie sheet.
bake 10- 13 minutes.
Cool completely.
Spread preserves on 1/2 cookies.
Top with un-spread cookie, powdered sugar & 1 raspberry.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 5.9, Cholesterol 38, Sodium 178.5, Carbohydrate 41.1, Fiber 0.3, Sugar 7.5, Protein 2.5

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