Thursday, June 3, 2010

Betty Crocker's Cream Cheese Brownies

If there's such a thing as a klutzy cook - I'm it. I'll confess, my versions of these tasty recipes frequently do not match the picture on the author's website or the cookbook. I blame that fact on my lack of attention span and inability to read directions line by line. (Note my picture doesn't match the beautiful confection on Betty Crocker's website.)


1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/3 cup vegetable oil
1/3 cup water
2 eggs or 3 eggs
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup semisweet chocolate chips


  1. Heat oven to 350ºF.
  2. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  3. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies), using spoon, until well blended. Spread in pan.
  4. In another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
  5. Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.
  6. Sprinkle with chocolate chips.
  7. Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean.
  8. Cool completely, about 1 hour.

As a side note, I took these to church to feed a bunch of teenage boys but I tipped the pan and seeing as how they were still warm - they ended up in a chocolate cream cheese lump at one end of the pan. Oh, well, I did try.

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