Most of my cooking involves simple, easy recipes. If it’s difficult, I let somebody else do it. For example, I make a lot of brownies, but just plain ol’ brownies. But they’re good.
I saw a Betty Crocker recipe recently that inspired me to up my game a little so I decided to try a batch of Cream Cheese Swirl Brownies. They looked great, they tasted great and. … they were easy. Here’s how I did mine.
Betty Crocker would likely be mad with me, but I used a Duncan Hines Fudge Brownie mix. The mix calls for an egg, ½ C of vegetable oil and 3 T water.
The swirl filling part is made with cream cheese, sugar, vanilla, one egg white and a little flour.
I made the brownie mix first and set it aside. For the Cream Cheese Swirl, I used whipped cream cheese because you can mix it instantly. To ¼ C of the whipped cream cheese, add ¼ C sugar, a squirt of vanilla, an egg white and 1 T all-purpose flour. I put the extra egg yolk back in the brownie mix to make it a tad “cakier’.
Pour all but about ½ C of the brownie mix in a greased 9-inch square pan. Pour about 6 equal parts of the filling on top of the brownie mix, then put the reserved brownie mix on top of each scoop of filling. Take a knife and make swirls across the top of the brownie mix. Spread a ½ C of semi-sweet chocolate chips on top, put in a 350 oven for about 30 minutes (till the toothpick comes out cleanly) and you have a beautiful, company-fit dessert. And it’s easy
Cream Cheese Swirl Brownies
1 box Duncan Hines Brownie Mix
3 T. water
½ C vegetable oil
½ C semi-sweet chocolate chips
½ C whipped cream cheese
1 egg white
¼ C sugar
1 t vanilla
1 T. flour