Chocolate Gooey Butter Brownie

I am always searching for dessert recipes that can be prepared with ingredients found in Antofagasta.  I have ingredients shipped down from the United States but don't want to rely on them for all my recipes.  Recently I stumbled upon this recipe (can't remember which blog) and discovered that all of the ingredients can be purchased at my local Jumbo grocery store.  I made my first recipe and had my official mission taste-testers (the Office Elders and Assistants) give me their opinions and everyone loved them.  Suddenly I had the perfect dessert for our Hermana's Conference.  It is an easy recipe to make and I used it for my cooking demonstration at our conference.  All of the sister missionaries loved it.  The only thing that would make it more delicious would be some good Haagen Daz Ice Cream.  The local stuff is ok, but not supreme.

Hope you enjoy this delicious brownie at your next get together.  Let me know what you think.

CHOCOLATE GOOEY BUTTER BROWNIE

INGREDIENTS

•   1 box (18.25 ounces) chocolate cake mix

•   1/2 cup (1 stick) butter, melted

•   2 teaspoons vanilla, divided

•   4 eggs

•   1/4 cup nuts or chocolate chips (optional)

•   1 (8-ounce) package cream cheese, at room temperature

•   3 1/2 cups confectioners' sugar

•   2 tablespoons cocoa powder

   

PROCEDURES

1. 

Grease a 9x13-inch pan and set aside. Preheat your oven to 350 F.



2

. In a stand mixer fitted with the paddle attachment, mix together the cake mix, melted butter, 1 teaspoon of vanilla, and 2 of the eggs on medium speed until it forms a soft, cohesive dough. If you'd like, you can add 1/4 cup of nuts or chocolate chips to add a little flavor and texture contrast.



3. 

Remove the dough from the mixer; you don't need to clean the bowl or the beater, you can just re-use for the filling. Pat the dough into the prepared pan, with a slight "lip" on the sides of about half an inch to accommodate the cream cheese batter, which will be poured on top of this crust.



4. 

Sift together the confectioners' sugar and cocoa powder; set to the side for the moment.



5

. Back at the mixing bowl, beat the softened cream cheese until fluffy, about 2 minutes on medium speed. Add the remaining 2 eggs and the remaining 1 teaspoon of vanilla, and continue mixing on medium speed until incorporated, about a minute more.



6. 

Add the confectioners' sugar and cocoa powder bit by bit, pausing occasionally to scrape down the sides of the bowl with a rubber spatula, until it has all been added and the mixture is smooth and creamy.



7. 

Pour this batter into the waiting crust. Bake for 40-45 minutes, or until the top has a dull finish (if a few cracks have formed on top, it's OK. Just top it with some whipped cream or confectioners' sugar. It will still taste fine).



8. 

Transfer the entire pan to a wire rack to cool (do not remove the cake from the baking pan). Let cool completely, then cut into squares to serve.