Tuesday, July 19, 2011

Cream Cheese Swirl Brownies

I really enjoyed this recipe! It was super easy to make too.

Cream Cheese Swirl Brownies

The original recipe that I adapted can be found here. My adaptations are in Orange.
Filling (I doubled these ingredients because I wanted A LOT of swirl)
oz cream cheese, softened
2 eggs
6 tablespoons sugar
 teaspoon vanilla
box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
cup semisweet mini chocolate chips 
  1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
  2. Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
  3. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.
Makes 16 brownies

For more photos, click here!


allie. said...

you are KILLING me sam! those look soooo good! ha ha, you have to make something yummy without an oven so that i can try it too!

thescrapmaster said...

He he, you're welcome again! I guess I could make a cool dessert for ya this next week!

allie. said...

Ok, I broke down. Despite no air conditioning...I made the cream cheese swirl brownies. They are definitely worth the hot house! Pics are on my blog: