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Cream Cheese Swirl Brownies

Betty Crocker Kitchens
Updated Jun 12, 2019
RDPBrownies

Try at 325° for Fudgier Texture

325°F: The secret to unbelievably gooey brownies. This simple trick slows down the baking process, locking in incredible moisture for truly decadent, melt-in-your-mouth brownies. Simply follow the baking time instructions on your Betty Crocker brownie mix box. It's that easy!
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Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme original brownie mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.

More About This Recipe

  • You’d be hard-pressed to find anyone who doesn’t like brownies, but these chocolatey treats are even more loveable because they’re easy to adapt, hack and dress up to your heart’s content. Case in point: Cream Cheese Swirl Brownies. To make these brownies, start with Betty Crocker™ Supreme brownie mix, and swirl in a super-simple sweetened cream cheese mixture before topping the whole thing off with a sprinkle of semisweet chocolate chips. Whether you bring them to your next potluck or surprise your family with them as a weeknight dessert, these cream cheese brownies are sure to be a hit.

Cream Cheese Swirl Brownies

  • Prep Time 15 min
  • Total 2 hr 20 min
  • Servings 16
  • Ingredients 9
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Ingredients

Filling

  • 3 oz (from 8-oz package) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 egg, separated, yolk reserved for brownie batter
  • 1/2 teaspoon vanilla

Brownies

Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
  • Step 
    2
    Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
  • Step 
    3
    Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition

220 Calories
10g Total Fat
2g Protein
31g Total Carbohydrate
22g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Brownies tend to cut well using a plastic picnic knife; it’ll move nicely through the moist brownie without sticking.
  • tip 2
    To make cutting up the brownies a breeze, line the baking pan with heavy-duty aluminum foil, leaving an overhang. Once the bars are done and cooled you can lift them out of the pan onto a large cutting board to slice into squares.
  • tip 3
    To quickly soften cream cheese, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 4
    Use a large tablespoon to drop the cream cheese mixture into even rows on top of the batter. Use the tip of a paring knife to drag back and forth through the brownie batter and the cream cheese mixture—don’t do it too much or the marbleized look will blur.
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