| BROWNIE BASE | | 1 pkt (12-oz) semi-sweet chocolate chips, miniature | | 12 cup Sugar | | 1/4 cup Butter | | 2 x Eggs | | 1 tsp Vanilla | | 1/2 tsp Salt | | 2/3 cup Flour | | TOPPING | | 1 pkt (8-oz) cream cheese, softened | | 1/2 cup Sugar | | 2 tbl Butter, softened | | 2 x Eggs | | 2 tbl Milk | | 1 tbl Flour | | 1/2 tsp Almond extract |
| | To make base: In large bowl, combine sugar and butter ; beat until creamy. | | Add eggs , vanilla and salt ; mix well. In small micro proof bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well greased 9 x 9 inch square pan. Set aside. | | To make topping: In a small bowl, combine cream cheese , sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. | | Stir in remaining 3/4 cup of mini chocolate chips. Pour over brownie base. | | Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich, and taste best if chilled. Store in refrigerator. | | Makes 16 to 24 brownies. |
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