QueenBeeGrannyJean
02-19-2007, 12:28 AM
Refrigerated brownie batter gives you a head start in classic, black-and-white cream cheese brownies.
1 roll (16.5 oz) Pillsbury® refrigerated triple chocolate chunk brownies
4 oz cream cheese (half 8-oz package), softened
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 . Heat oven to 350°F (325°F if using dark, nonstick or glass pan).
Grease bottom of 8-inch square pan. Spread batter in pan.
2 . In small bowl, beat remaining ingredients on medium speed until smooth.
Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design.
3 . Bake 30 to 35 minutes or until toothpick inserted near center of brownie
portion comes out clean. Cool completely, about 1 hour. Cover and refrigerate any remaining brownies.
1 roll (16.5 oz) Pillsbury® refrigerated triple chocolate chunk brownies
4 oz cream cheese (half 8-oz package), softened
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 . Heat oven to 350°F (325°F if using dark, nonstick or glass pan).
Grease bottom of 8-inch square pan. Spread batter in pan.
2 . In small bowl, beat remaining ingredients on medium speed until smooth.
Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design.
3 . Bake 30 to 35 minutes or until toothpick inserted near center of brownie
portion comes out clean. Cool completely, about 1 hour. Cover and refrigerate any remaining brownies.