- 9
Ingredients
- 1 box fudge brownie mix
- 1/4 C veg oil
- 1/4 C water
- 1 egg
- 2 bags ( 11.5 oz each) or 1 lg bag semisweet chocolate chips
- 2 C chopped pecans
- 1/4 C toffee bits
- 1 pkg ( 8oz) cream cheese ( softened)
- 1/2 C 10 x sugar
- 1 t vanilla
- 1 pint whipping cream
Preparation
Step 1
Heat oven to 350*. Grease bottom only of a 9" spring form pan. mix brownie mix, oil water & egg until smooth. Stir in 1 bag of chocolate chips. Pour batter into pan, spread evenly. Sprinkle pecans & toffee bits over batter & press slightly. Bake about 30 mins, until toothpick comes out clean. Cool completely on wire rack about 1 hr & 30 mins. Run knife around side of pan to loosen brownie layer. In a small microwaveable bowl, microwave 1 C of the remaining chocolate chips on high for 1 minute & stir until smooth. In a med bowl beat cream cheese, 1/2 C 10x sugar & the vanilla until smooth. Beat melted chocolate into cream cheese mixture. Reserve 1/4 C of the whipping cream. In a lg bowl beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate cream cheese mixture into whipped cream mixture no white streaks remain. Spoon mousse over brownie layer, smoothing the top. Refrigerate about 2 hrs or until mousse is set. In a small bowl melt remaining 1/2 C chocolate, stir in whipping cream- remove cake from pan. Spoon warm mixture over mousse, smooth top. Refrigerate 30 ins then serve.