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| 2 | packages (3 oz each) cream cheese, softened |
| 1 | egg |
| 1/4 | cup sugar |
| 4 | drops red food color |
| 4 | drops yellow food color |
| 1/2 | teaspoon vanilla |
|
| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix |
| 1/3 | cup vegetable oil |
| 1/4 | cup water |
| 2 | eggs |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside. |
| 2. | In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat. |
| 3. | Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator. |
| Follow High Altitude directions on brownie mix box—except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes. |
|
| Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 15 to 20 seconds. |
Nutrition Information:
170 ( 70); 7g ( 2 1/2g, 0g); 35mg; 115mg; 25g ( 0g, 18g); 2g 2%; 0%; 0%; 6% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2