Homemade or boxed, there is always a fence like area on the sides/edges of the pan that could be used for evil. Rock hard I tell ya. Could cause serious damage if in the wrong hands. Adjust baking times, temperature, toothpick to check. Ends up the same every darn time.
I gave it a try again. I just seem to like torturing myself like that.
This recipe starts with a box mix. You add the Cream Cheese swirl. Great combo. Not the fence part though. I hope you never have to go through what I do. Its just wrong.
Looks pretty innocuous. Smells great while it sits and cools.
My mother made the BEST brownies. They didn't even need to be frosted, although it was a bonus. I have her recipe. It sits there taunting me. Someday, maybe when I figure out this baking time/temp/toothpick thing that won't give me the rock fence - I will use it. :)
The middle part is fabulous! I heart chocolate! I gave my son a heart as an afternoon snack. He gave it a thumbs up. Little does he know....
Adapted from BettyCrocker.com
4 oz cream cheese, softened (from 8 oz package)
3 tablespoons sugar
1/4 teaspoon vanilla
1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/3 cup semisweet chocolate chips
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 filling ingredients with electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.