Even though I made the brownie recipe from scratch, I’m kind of feeling lazy and if you are pressed for time, I recommend you use any brownie cake mix of your choice. I use the Duncan Hines chewy fudge brownie mix because the instructions allows you to use a healthier option by replacing oil with applesauce. I hope to post an actual homemade brownie recipe one day but this will have to suffice for now 😉
You will need:
- 1 box of Duncan Hines Chewy Fudge Brownie Mix
- 3 large eggs
- 8 oz container of reduced fat cream cheese at room temperature
- 1/2 cup of sugar
- 1 tbsp of pure vanilla extract
- 1/4 tsp of salt
PREHEAT oven to 350°F for glass or metal pans, 325°F for dark or non-stick pans. GREASE bottom of pan with shortening or cooking spray. EMPTY brownie mix,2 egg(s), applesauce, and water in large bowl. STIR until well blended (about 50 strokes). Remove 1/2 cup of brownie mixture and set aside. Spread the rest in a greased pan.
With an electric table or hand mixer, whisk cream cheese till light a fluffy. Add 1 egg and sugar and continue beating. Add vanilla and salt and mix till well combined. DO NOT over-mix. Spread cream cheese mixture over the brownie mixture.
Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Bake for 25 to 30 minutes depending on the pan size. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. Allow the brownies to come to cool at room temperature.Cover and refrigerate for a couple hours till overnight until they are firm enough to cut into squares. Once chilled, use a sharp knife to cut into 16 inch squares. These brownies can be stored in the refrigerator for a couple days.
Yields 16 – 2 inch (5 cm) brownies