 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 18 |
|
A rich, yummy brownie with a cream cheese swirl and a thin chocolate-y icing. Starts with a brownie mix, and makes a 9x13 pan. This is a recipe my mom has made for years. **Note: the 1 egg and 1/4 c. oil in ingredients is for the brownie mix I use; prepare your mix as directed on the box, if it calls for more or less oil, water, etc. ** Ingredients:
19 1/2 ounces brownie mix |
1 egg |
1/4 cup oil |
6 ounces cream cheese, softened |
5 tablespoons butter, softened |
1/2 cup sugar |
2 eggs |
2 tablespoons flour |
1 teaspoon vanilla |
3 tablespoons margarine or 3 tablespoons butter |
2 tablespoons cocoa |
1 1/2 cups powdered sugar |
2 tablespoons milk |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350* and grease 9x13 baking pan.
2. Mix brownie mix as directed - adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside.
3. Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla.
4. Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer.
5. Swirl together with a knife.
6. Bake at 350* for 35-40 minutes.
7. For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing.
8. *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.
|
|