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Cream Filled Brownies


24 brownies


1/2 cup butter or margarine
1/3 cup cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup nuts, finely chopped
Creamy Filling recipe
1/4 cup granulated sugar
2 tablespoons water
1/2 cup mini semi-sweet chocolate chips
1/2 cup sliced almonds or chopped nuts (optional)


Preheat oven to 350°F. Line a 15" x 10" x 1" jelly-roll pan with aluminum foil. Grease foil using Pan Release.

In a small saucepan, melt butter. Remove from heat. Stir in cocoa until smooth.

In a medium bowl, beat eggs. Gradually add sugar, beating until fluffy. Stir together flour, baking powder and salt. Add flour mixture to egg mixture. Add cocoa mixture and vanilla. Beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.

Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Remove from pan to cutting board. Remove foil. Cut brownie in half crosswise.

Prepare Creamy Filling. Spread filling on one half of brownie, place second half on top.

In small saucepan, heat 1/4 cup granulated sugar and 2 tablespoons water to boiling. Remove from heat. Immediately add 1/2 cup mini semi-sweet chocolate chips, stirring until melted. Spread glaze over top of filled brownie. Sprinkle with almonds, if desired.

After glaze has set, cut into bars.

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