Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
1/2
cup semisweet chocolate chips
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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.
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Brownies tend to cut well using a plastic picnic knife; it’ll move nicely through the moist brownie without sticking.
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.
To quickly soften cream cheese, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
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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