Posted by moderndaygourmet on August 31, 2007
Otherwise known as cream cheese brownies. They don’t put this recipe on the Duncan Hines boxes anymore. Why is that? Good thing I saved it way back when.
1 package brownie mix
2 packages (3 ounces each) cream cheese
5 tablespoons butter
1/3 cup sugar
2 tablespoons flour
¾ teaspoon vanilla
3 tablespoons butter
2 tablespoons cocoa
1 ½ cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla
Soften the cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.
Empty brownie mix and flavor packet into medium size bowl. Add 2 tablespoons water and 3 eggs. Mix by hand about 50 strokes.
Pour half the brownie batter into a greased 9×13 pan; pour all the cream cheese over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Pull a knife through the batter in wide curves to create a swirled appearance.
Bake at 350 for 35-40 minutes or until done. Cool and frost.
For icing, melt butter in a medium saucepan and stir in cocoa until dissolved. Add sugar, milk and vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency.