| 1 | package Betty Crocker® Supreme dark chocolate brownie mix (with dark chocolate syrup pouch) |
| 1/4 | cup water |
| 1/2 | cup vegetable oil |
| 2 | eggs |
| 1/2 | package (8-ounce size) cream cheese, softened |
| 3 | cups powdered sugar |
| 2 | tablespoons frozen (thawed) orange juice concentrate |
| Yellow food color |
| Red food color |
| 1/2 | cup semisweet chocolate chips |
| 1 | tablespoon shortening |
| 1. | Heat oven to 350ºF. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan. |
| 2. | Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Spread in pan. |
| 3. | Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. |
| 4. | Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies. |
| 5. | Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. |
| 6. | For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies. |
| Follow high altitude directions on package. |
|
| Soften cream cheese quickly by placing unwrapped cream cheese in a bowl and microwaving on High for 10 to 15 seconds. |
|
| If using a dark or nonstick pan, shorten the bake time by 3 minutes. If using an insulated pan, lengthen the bake time by 5 minutes. |
Nutrition Information:
235 ( 110 ); 12 g ( 4 g); 30 mg; 20 mg; 31 g ( 1 g); 2 g 2 %; 0%; 0%; 4 % 1 ; 1 ; 2