CREAM CHEESE BROWNIES

Stir in 1 1/2 tablespoons cold water to the remaining brownie mixture. Drop by rounded spoonfuls onto the cream cheese mixture spacing them equally apart. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture, being careful not to go too deep into the bottom brownie mixture or to over-swirl.
Bake for 35-40 minutes or until a toothpick inserted in the edges comes out fairly clean and a toothpick inserted in the center comes out slightly gooey.
Notes
These brownies can be prepared in a 8×8 or 9×9 inch pan as well.
Both natural and Dutch cocoa work with this recipe.
Soften the cream cheese by removing it from the fridge 40 minutes prior to starting this recipe.
Bring the eggs to room temperature.
Use a knife, shish kebab skewer, or chop stick to swirl the brownie mix into the cream cheese being careful not to go to deep into the bottom brownie mixture or over swirl.
Cool the brownies fully before cutting. If you don’t mind chilled brownies than place them in the refrigerator before cutting as it will make it easier.
I use a rocker style 14″ pizza cutter to cut my brownies and it works wonderfully.
Store leftovers in an airtight container on the counter for up to 2 days. After that store in the refrigerator for an additional 5 days.
Freeze for up to 3 months in a sturdy freezer container or a heavy duty freezer bag.
Nutrition
Calories: 481kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 337mg | Potassium: 223mg | Fiber: 3g | Sugar: 45g | Vitamin A: 811IU | Calcium: 66mg | Iron: 2mg