From Betty Crocker
Scream! Cheese Swirl Brownies
4 oz each cream cheese, softened (from 8 oz package)
3 tablespoons sugar
4 drops red food color
4 drops yellow food color
1/4 teaspoon vanilla
1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
- Make brownie batter as directed on box. 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, if desired.
- Bake 40 to 44 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely at room temperature, about 1 1/2 hours. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 4 rows by 4 rows. Store covered in refrigerator.
Makes 16 brownies.