Brownie Pudding Dessert

INGREDIENTS

Brownie layer
1 1/2 C all-purpose flour
1/3 C dark cocoa
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
2 C granulated sugar
3/4 C (1 1/2 sticks) butter, softened or room temperature
2 tsp vanilla

Cream cheese layer
8 oz (1 pkg) cream cheese, room temperature
1/2 C (62.5g) confectioners' sugar
8 oz cool whip

Pudding layer
1 box (5.1 oz) instant chocolate pudding
2 C milk

Toppings
8 oz cool whip
Hot fudge or chocolate syrup
Chocolate swirls

DIRECTIONS:

Brownies:
Heat oven to 350 degrees. Prepare a 9 x 13-inch baking dish with non-stick spray or GOOP.  In a large bowl add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.  In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.  With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.  Pour brownies into a prepared baking dish and bake for 30 to 35 minutes at 350 degrees.  Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

Cream cheese layer:
In a medium bowl, combine the cream cheese, confectioners' sugar, and the cool whip. Blend until smooth.  Spread mixture on top of cooled brownies.

Pudding layer:
In a medium bowl combine the milk and pudding.  Using a hand mixer, beat on medium speed until thickened (2-3 minutes). Carefully spread on top of the cream cheese layer.

Toppings:
Top with Cool Whip, chocolate swirls, and chocolate syrup.  Refrigerate for one hour, or until ready to serve.