Cream Cheese Swirl Brownies

We had a shorter time window this Wednesday, so we cheated.  We started with a base of Betty Crocker brownie mix and spiced it up with a cream cheese swirl topping.

INGREDIENTS

Filling

4

oz cream cheese, softened (from 8 oz package)

1

egg

3

tablespoons sugar

1/4

teaspoon vanilla

Brownies

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1/3

cup semisweet chocolate chips

• 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.
• 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.
• 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.
  
  Everything turned out perfectly, and considering it was mostly from a box, we couldn't have imagined a better outcome!  This was easy, fast, and delicious!  The brownies were perfectly moist and the cream cheese was an amazing addition, making it even richer.
  

  

  Baked to golden perfection

  
  

  

  Empty plates at empty tables

  
  Next week's menu: Pumpkin scones with spiced glaze.