Marbled Cheesecake Brownie Dessert

Cheesecake swirled within brownies and topped with fruit makes every forkful a dessert-lover's paradise! MORE+ LESS-

By Betty Crocker Kitchens

April 20, 2016

box Betty Crocker™ Supreme walnut brownie mix

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

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

egg

jar (10 oz) raspberry spreadable fruit

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or use cooking spray) bottom only of 9-inch square pan.
2

Make brownie batter as directed on box.--except spread brownie batter in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.
3

Bake 37 to 41 minutes or until cream cheese mixture is light brown. Immediately spread fruit on top. Cool completely, about 2 hours. Store covered in refrigerator.
4

For serving pieces, cut into 4 rows by 4 rows.

Eating smaller portions helps when watching calories and fat. Cut brownies into bite-size pieces for mini desserts with maximum flavor.
To quickly soften cream cheese, unwrap the cream cheese, place in small microwavable bowl and microwave uncovered on High 10 seconds or just until softened.