Chocolate Brownies: The Nutty Rainbow Sweet Tooth

Name: Chocolate Brownies: The Nutty Rainbow Sweet Tooth
Yield: 12
Ingredients: unsalted butter, softened, for greasing; 18 oz brownie mix, prepared according to package instructions; 2 ¼ cups granulated sugar; 1 ¼ cups dutch processed cocoa powder; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1 ½ cups all-purpose flour; 1 cup vegetable oil; 1 tablespoon vanilla extract; 3 large eggs; ¼ cup water; 1 cup toasted walnuts; 8 oz cream cheese; ⅓ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; vanilla ice cream, for serving; rainbow sprinkle, for topping

Recipe by Codii Lopez from tasty.co

Desserts

Ingredients

12 servings

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unsalted butter, softened, for greasing
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18 oz brownie mix, prepared according to package instructions
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2 ¼ cups granulated sugar
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1 ¼ cups dutch processed cocoa powder
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1 teaspoon kosher salt
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1 teaspoon baking powder
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1 ½ cups all-purpose flour
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1 cup vegetable oil
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1 tablespoon vanilla extract

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3 large eggs
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¼ cup water
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1 cup toasted walnuts
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8 oz cream cheese
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⅓ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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vanilla ice cream, for serving
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rainbow sprinkle, for topping

Instructions

Position a rack in the center of the oven and preheat to 350°F (180°C).
Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
Stir in the walnuts.
In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
Serve with a scoop of ice cream and a pinch of sprinkles.
Enjoy!