Preheat oven to 350°F. Line bottom and sides of 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended. Spread into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Lift from pan using foil as handles. Remove foil. Cut brownies into 16 squares to serve.
Increase pecans to 1 cup. Prepare brownie batter as directed, using 1/2 cup of the pecans. Spread into prepared pan as directed. Mix 1-1/3 cups (3-1/2 oz.) BAKER'S ANGEL FLAKE Coconut, remaining 1/2 cup pecans and 1/4 cup firmly packed brown sugar in small bowl. Stir in 1/4 cup milk until well blended. Spoon mixture evenly over brownie batter. Bake at 350°F for 40 min. or until wooden toothpick inserted in center comes out with fudgy crumbs.
GERMAN'S Chocolate Cream Cheese Brownies
Prepare brownie batter as directed. Spread in prepared pan as directed. Beat 4 oz. PHILADELPHIA Cream Cheese, softened, 1/4 cup sugar, 1 egg and 1 Tbsp. flour in small bowl until well blended. Spoon over brownie batter; cut through batter several times with knife. Bake at 350°F for 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 1 brownie each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.