Sunday, November 1, 2009

Scream! Cheese Swirl Brownies

A very quick post as I wait for our lunch to finish in the oven!  {I'm making Braised Beef Short Ribs with Guava Barbeque Sauce, home made mashed potatoes, & fresh steamed green beans!  Mmm!}

I made the following brownie recipe for the Halloween party we went to last night.  It was a new recipe, so of course I was hoping it would turn out well.  It did!  They were delicious!  You could make them for any holiday, really, by dying the cream cheese filling any color!  Pink would be cute for Valentine's Day, don't you think?!

Scream! Cheese Swirl Brownies

Prep Time:15 min
Start to Finish:2 hr 45 min
Makes:24 brownies

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 Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
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 ingredients 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.
High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions--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.