CREAM CHEESE BROWNIES BETTY CROCKER RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350 F degrees.
• Prepare the brownie mix according to package directions (water, oil, eggs).
• Pour into a greased 13x9-inch baking pan.
• Beat cream cheese with electric mixer on medium speed until smooth.
• Add sugar and mix. Add vanilla and egg; mix until well-blended.
• Place cheese mixture in dolups over the whole pan, leaving some brownie showing in-between.
• Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
• Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).