Fudgy, yummy brownies… this recipe will certainly be a repeat request for family members.
Preheat oven to 350°F. Lightly spray 9 inch x 13 inch baking pan with non-stick cooking spray.
In medium saucepan, combine sugar, margarine, buttermilk, mustard and cocoa. Cook and stir over medium heat until it comes to boil. Immediately remove from heat. Stir in eggs and vanilla. Mix in flour and baking soda just until combined.
Spoon batter into pan and bake for 16-18 minutes or until brownies are set when lightly pressed on top with finger. (They should still look wet on top and be a bit tacky to the touch.) Remove from oven. Cool well on wire rack.
In a bowl, combine cream cheese, buttermilk, mustard and honey. Using an electric mixer, beat until creamy. Spread on cooled brownies.
In small, microwave-safe bowl, melt chocolate chips on high, uncovered, stirring every 20 seconds until melted and smooth.
Spoon into a plastic sandwich bag or snack bag. Cut small tip off the corner of the bag and gently squeeze lines back and forth over brownies. Cut brownies 4 lengthwise and 6 across forming 24 squares.
Brownies can be stored in airtight container for up to 3 days or frozen for up to 3 months.
Serving Size 1 Square
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.