Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme Original Brownie Mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.
Heat oven to 325°F (350°F for glass pan). Grease the bottom of a 9-inch square pan with shortening or cooking spray. In a small bowl, mix cream cheese and sugar with a spoon until smooth. Add flour, egg white, and vanilla; mix until well blended. Set aside.
Make the brownie batter as directed on the box, adding reserved egg yolk. Reserve 1/2 cup of the brownie batter; set aside. Spread the remaining batter in the pan. Spoon the filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in the center of each filling dollop. Draw a knife through the mixture in four straight lines horizontally, then vertically for a swirled design. Sprinkle with chocolate chips.
Bake 35 to 38 minutes (29 to 32 minutes for glass pan) or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool 30 minutes on a cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in the refrigerator.
To make cutting up the brownies a breeze, line the baking pan with heavy-duty aluminum foil, leaving an overhang. Once the bars are done and cooled, you can lift them out of the pan onto a large cutting board to slice into squares.
To quickly soften cream cheese, remove from the wrapper and place on a microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
Use a large tablespoon to drop the cream cheese mixture into even rows on top of the batter. Use the tip of a paring knife to drag back and forth through the brownie batter and the cream cheese mixture—don’t do it too much or the marbleized look will blur.
