Brownie Bottom Almond Tart – a delicious recipe with brownie mix, 'S White Chocolate, PHILADELPHIA Cream Cheese, sugar, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Spray 9-inch tart pan with removable bottom with cooking spray.
3
Prepare brownie batter as directed on package.
4
Spread onto bottom of prepared pan.
5
Bake 25 min.
6
or until toothpick inserted in center comes out with fudgy crumbs.
7
(Do not overbake.)
8
Immediately press down center of brownie with bottom of measuring cup, leaving depression in center of brownie and 1/2-inch-wide rim around edge.
9
Cool completely in pan.
10
Melt white chocolate as directed on package.
11
Beat cream cheese, sugar and extract in large bowl with mixer until blended.
12
Stir in melted chocolate.
13
Gently whisk in 2 cups COOL WHIP; spread over brownie.
14
Refrigerate 2 hours.
15
Spread remaining COOL WHIP over tart; sprinkle with nuts.
293
kcal
Calories
24
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (15.9 oz.) brownie mix (8-inch pan size), 2 oz. BAKER'S White Chocolate, 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, 1 Tbsp. sugar, and more.
Yes, Brownie Bottom Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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