Snowcapped Brownies

1 cup butter, cubed
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts, optional

Topping:
4 ounces cream cheese, softened
1-1/2 cups cold 2% milk; divided
1 package (3.4 ounces) instant vanilla pudding mix
1/8 teaspoon almond extract
1-1/2 cups whipped topping
Caramel ice cream topping and chocolate curls, optional

Directions:

In a small saucepan, melt butter; stir in cocoa until smooth. Remove from the heat. In a large bowl, beat the eggs, sugar and vanilla for 1 minute. 

Gradually add flour and salt. Stir in cocoa mixture. Fold in chocolate chips and nuts if desired.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). 

Cool on a wire rack.

In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and remaining milk; beat for 2 minutes or until thickened. 

Stir in extract; fold in whipped topping. 

Spread over cooled brownies. Refrigerate until set.

Just before serving, drizzle with caramel topping and garnish with chocolate curls if desired. 

Yield: 2-1/2 dozen.