Where, oh where, to begin? There is all sorts of delicious going on here (as if you couldn’t tell with a name like that). Its like a rich fudgey brownie meets a moist chocolate cake and they unite to create a match made in the most irresistably gooey heaven.
Although I am a cook at heart, baking still holds a special place with me. One of my favorite things to do is to wake up early on a Saturday morning and break out the spatulas. I don’t need any particular reason to bake, the act of it is just so relaxing and therapeutic for me. Especially when you get an end result like this one!
This recipe is simple and will give the classic brownie a run for it’s money. I found it when I was in need of something rich and moist and quick. And who better than Paula Dean to steal something like that from? Exactly.
1 (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.