This recipe was a runner-up in a quite old TOH recipe contest.
1 pkg fudge brownie mix for a 9 x 13-inch pan
1/3 cup water
1/4 cup vegetable oil (I recommend canola)
1 cup (6-oz) semisweet chocolate chips
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan and set aside.
In a large bowl combine the brownie mix, water, vegetable oil, and egg. Stir in the chocolate chips. Bake at 350 degrees for 25 to 27 minutes or until a wooden toothpick inserted near the center comes out clean. Do not overbake brownies! Cool in pan on wire rack.
2 pkgs (8-oz each) cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1 cup slated cashews, coarsely chopped
1/2 cup hot fudge ice cream topping, warmed
In a large mixing bowl beat the cream cheese, confectioners' sugar, and vanilla until smooth. Spread topping over the brownies. Sprinkle the cashews and drizzle with the hot fudge topping. Refrigerate before cutting.
Store brownies in the refrigerator.
Yield: 2 dozen brownies