Hershey Cream Cheese Ganache Brownie **

This was the winner of a recent "Brownie Bake off" among my friends!

Better if made 12-24 hours in advance.)

7 Tablespoons Butter

1/3 cup + 2 tablespoon unsweetened chocolate

1 Cup sugar

1 teaspoon vanilla

2 eggs

1 Tablespoon corn syrup

½ cup flour

¼ teaspoon baking powder

¼ teaspoon salt

2 oz. 70% dark chocolate broken into pieces

¼ cup semi-sweet chocolate chips

¼ cup milk chocolate chips

Oven 350. Square 9X9 pan.

Melt butter and unsweetened chocolate together in mixing bowl in the microwave for 45-60 seconds. Stir until smooth. With a spatula stir in sugar, vanilla, eggs, and corn syrup. Don’t over mix. Add flour, baking powder, and salt. Mix until stirred in but again, don’t over mix. Stir in the chocolate pieces and chocolate chips.

Pour batter into a greased 9X9 pan. Bake for 20-25 min at 350.

Take out of the oven and cool.

Cream Cheese Layer

3 oz. Cream Cheese

2 T. Sugar

½ cup cool whip

Soften cream cheese. Beat in sugar with an electric hand mixer until smooth. Stir in cool whip with a spatula. Spread over cooled brownies. Put brownies in the fridge for 1 hour or freezer for 10 minutes.

Ganache Layer

¼ cup heavy whipping cream

1/3 cup semi-sweet chocolate chips

½ T. corn syrup

1/8 tsp. almond flavoring (optional)

In a small sauce pan heat cream on medium high heat until it comes to a boil. It will start to bubble up the sides of the pan an inch or 2. Turn off heat and take pan off heat. Mix in chocolate chips and stir until smooth. Add corn syrup and almond flavoring. Stir until smooth. Let it cool for 15 min. stirring occasionally. Spread over cream cheese layer. Put it in the fridge until ganache hardens (1-2 hours).

Take out of fridge about one hour before serving.

 Alisha Bailey, Indy