EASY CHEESECAKE BROWNIES
The combination of fudge rich chocolate and cream cheese is just fabulous and so easy! Enjoy!
1 pkg. (19.8 oz) brownie mix *(Do not use mix that includes syrup pouch)
1/3 cup sugar
1 pkg (8 oz) Philadelphia Cream Cheese (softened)
½ pure vanilla extract
Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan.
Mix cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and pure vanilla extract, mix just until blended, (do not over beat) pour cream cheese mixture over brownie batter, cut through batter with knife several times for beautiful marble effect.
Bake at 350 F to 40 minutes or until cream cheese mixture is lightly browned. Do not peek into the oven during baking. Run knife or metal spatula around rim of pan to loosen cake. Cool. Serve and Enjoy!
Do not use mix that includes syrup pouch
Soften Philadelphia Cream Cheese before mixing.
- Leave it on the counter top for half an hour in its original container. It should noticeably soften once it reaches room temperature. After 30 minutes, open the packaging and check the texture. If the cream cheese still feels cool to the touch and isn’t soft enough, let it sit another 20-30 minutes
- To soften in microwave place unwrapped (8 oz.) pkg microwavable bowl. Microwave on High 15 seconds for each additional package.
Cool cheesecake at room temperature for 1 hr before refrigerating.
- These cheesecake brownies can be kept at room temperature for a day, but they should be stashed in the fridge or freezer. Wrap them tightly so they don’t dry out. They’ll keep for about a week in the fridge; a month or two in the freezer.
Photo Credit :gratitudeismine.com