Cream Cheese Swirl Brownies

Prep Time: 15 Minutes • Start to Finish: 2 Hours 25 Minutes • Makes 16 brownies

• Filling
• 4 oz cream cheese, softened (from 8 oz package)
• 1 egg
• 3 tablespoons sugar
• ¼ teaspoon vanilla
• Brownies
• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• ⅓ cup semisweet chocolate chips

1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

2 Make brownie batter as directed on box. Spread three-fourths of batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining batter over filling. Cut through layers with knife several times for marbled design. Sprinkle with chocolate chips.

3 Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from edge comes out almost clean. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.

1 Brownie: Calories 220; Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 135mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2

Tip Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 10 to 15 seconds.