Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
1/2
cup semisweet chocolate chips
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Steps
1
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.
2
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.
3
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.
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Brownies tend to cut well using a plastic picnic knife; it’ll move nicely through the moist brownie without sticking.
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 wrapper and place on 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.
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