Verona Gourmet Brownies #RSC
- 1 cup fudge brownie mix
- 1 large egg
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 12 teaspoon almond extract
- 14 cup slivered almonds, coarsely chopped & toasted
- 2 tablespoons dark chocolate, chopped
- 2 ounces cream cheese, softened
- 1 tablespoon honey
- 3 amaretti cookies, crushed
- Reynolds Wrap Foil
- Preheat the oven to 350 degrees F.
- Line an 8 inch by 4 inch bread pan with Reynolds Wrap Foil, with enough foil to reach about 3 inches up the sides of the pan.
- Spray the foil with cooking spray.
- Set aside.
- In a medium bowl, mix together the brownie mix, egg, water, oil, & extract.
- Fold in the almonds & dark chocolate.
- Pour batter into the prepared pan.
- In another bowl, mix together the cream cheese, honey, & crushed cookies.
- Drop cream cheese mixture by heaping teaspoonfuls over batter.
- Bake for 35 minutes, or until edges are set, but center is still a bit soft.
- Remove from heat & let cool.
- Lift edges of foil & remove brownies from pan.
- Cut into 4 large brownies, & peel off foil.
- Serve.
brownie mix, egg, water, vegetable oil, almond, slivered almonds, dark chocolate, cream cheese, honey, amaretti cookies, foil
Taken from www.food.com/recipe/verona-gourmet-brownies-rsc-487780 (may not work)