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Tuesday, October 15, 2019

CREAM CHEESE SWIRL BROWNIES

Super rich...and super yummy!  A perfect combo of brownie and cheesecake flavors to satisfy everybody.
This recipe has been around awhile, so you may have already added it to your collection.  If you haven't, definitely give it a try!

INGREDIENTS:

FILLING
*8 oz. cream cheese, softened 
¼ cup sugar
1 Tbsp. flour
1 egg, separated, yolk reserved for brownie batter
½ tsp. vanilla

BROWNIES
*1 box Betty Crocker Supreme original brownie mix
water, oil and egg called for on the mix box
reserved egg yolk
½ cup semi sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees.  Grease bottom of 9 inch square pan with cooking spray.  Add a layer of parchment paper leaving it long enough to create "handles" to use when removing the brownies from the pan.  Spray the parchment with cooking spray.  Beat cream cheese and sugar using a mixer.  Add flour, egg white and vanilla; mix until well blended.  Set aside.

Make brownie batter as directed on box, adding reserved egg yolk.  Reserve ½ cup batter; set aside.  Spread remaining batter in pan.  Spoon filling evenly onto batter using a tablespoon.  Create large dollops making 3 rows x 3 rows.  Spoon 1 Tbsp. of the reserved batter in center of each dollop.  Draw knife through mixture in four straight lines horizontally, then vertically for swirled designs.  Sprinkle with chocolate chips. 

Bake 28-32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.  Cool 30 minutes on rack.  Refrigerate at least 1 hour until chilled before slicing into squares.  

**NOTES:
Many recipes call for only 3 oz. of cream cheese, but feedback suggested that wasn't enough, so I opted to use an 8 oz. package instead.   Also, I found a Betty Crocker mix that included chocolate chips, so I used it versus adding my own chips

recipe c/o:  Betty Crocker

Enjoy!

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