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“I have not tried this recipe. I got it from Hershey's.”
READY IN:
55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides.
  3. Place butter and unsweetened baking chocolate in medium microwave safe bowl. Microwave at high 100% 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.
  4. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in preheated pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  5. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.
  6. Just before serving, prepare chocolate glaze. Drizzle generous tablespoon glaze over top and down sides of each serving.
  7. Chocolate Glaze:.
  8. Place hershey's special dark baking chocolate and 1/2 c whipping cream in small microwave safe bowl. Microwave at high 30-45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly.

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