Okay, I have to know… are you a chocaholic?  I’d have to say that I am, but I go through periods where I prefer other kinds of sweets.  But I do always come back to my beloved chocolate lol.  For example, I just asked my 3 year old what kind of cake he wanted for his birthday next month, and inside my head I was squealing in delight when he said “chocolate cake!”.

I’ve actually been thinking about different chocolate desserts, planning ahead with blog posts for the rest of the summer and into fall, which got me thinking about these two chocolate recipes… the insanely popular brownie bottom cookie dough cheesecake, and my new personal favorite, the rolo-stuffed skillet brownie!  You all have pinned, left comments, and sent emails about how much you love those two recipes, so I know at least some of you are as in love with chocolate as I am 😉

This recipe comes to you straight out of my fellow blogger Hayley’s new cookbook, Two in One Desserts!  Hayley blogs over at  The Domestic Rebel, and this is her second cookbook.  She ROCKS!!  Let me tell you, there aren’t a whole lot of cookbooks that strike me as a must have, but when flipping through all the recipes in her book, I had a very hard time picking a recipe to share.  They all look amazing!!  You can buy her amazing cookbook HERE.

The whole concept behind her book is sweet treats comprised of two (or more!) classic dessert recipes, combined in one mega-awesome dessert!  They’re all made semi-homemade, which is perfect for those of us with busy lives, and the recipes are so creative.  Obviously there’s these French Silk Pie Brownies, but there’s also Donut Bread Pudding, Whoopie Pie Cake, Chocolate Chip Cookie Cheesecake Bars, S’Mores Cookies, and MORE!

  • 1 box fudge brownie mix
  • 4 oz German chocolate bar, finely chopped
  • 4 Tbsp unsalted butter cubed
  • 8 oz package cream cheese, at room temperature
  • 2 cups confectioner's sugar
  • 16 oz tub frozen whipped topping (like cool whip) thawed
  • chocolate curls or shaved chocolate, for garnish optional


  1. Prepare and bake the brownies according to package directions.  Remove from oven and allow to cool completely.
  2. Microwave the German chocolate pieces and butter together in a large microwave-safe bowl on HIGH for 30 seconds.  Stir, and then melt for another 15 seconds.  Stir until smooth and melted.
  3. To the bowl with the chocolate, beat in the cream cheese and confectioner's sugar until combined.  Fold in half of the whipped topping (8 oz).
  4. Spread the French silk filling over the brownies.  Top with remaining whipped topping, and garnish with chocolate curls, if using.
  5. Refrigerate for at least 4 hours, or until set, before cutting into squares.

Read The Original Full Recipe in Source (Thank You):

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