Created by muffinlady on December 12, 2017
Step 1: Either use all-purpose flour or (rice flour blend and xanthum gum) to make gluten free.
Step 2: Preheat oven to 350 degrees f, lightly grease a 9x13
Step 3: Combine the melted butter, sugar and vanilla in a large bowl. beat in eggs one at a time, mix well after each until thoroughly blended.
Step 4: Sift flour, cocoa powder and salt in bowl. Gradually stir flour mixture into egg mix until blended. Stir in chocolate chips. Spread batter in pan
Step 5: Bake 350 f 25-40 min. cool wire rack.
Step 6: On cooled brownies one of optional toppings:
Step 7: Combine cream cheese, vanilla, and milk. mix until well blended. Gradually add powdered sugar, beat light and fluffy. stir in peanut butter until thoroughly combined. add additional milk by teaspoons if too thick. spread evenly over brownies, heat h0t fudge topping slightly, drizzle over filling.
Step 8: Dissolve coffee granules in water, set aside.
Step 9: In small bowl beat cream cheese smooth. beat in confectioners sugar, melted choc. chips, coffee, spread over brownies.
Step 10: For glaze melt choc. chips and shortening stir smooth, drizzle over brownies. refrigerate at least 2 hours before cut. store in refrigerator