Cream cheese swirled brownies

24 cookies

Ingredients

Quantity Ingredient
⅓ cup Butter Flavor Crisco
1 pack Cream cheese, softened 8 ounce package
1 teaspoon Vanilla
⅔ cup Butter Flavor Crisco
4 1 ounce squares unsweetened chocolate
2 cups Sugar
4 Eggs
½ cup Sugar
2 Eggs
3 tablespoons Flour, all purpose
1 teaspoon Vanilla
1¼ cup Flour, all purpose
1 teaspoon Baking powder
1 teaspoon Salt

Directions

FILLING

BROWNIE

Preparation Time: 20 Minutes Bake Time: 35 Minutes 1. Heat oven to 350 F. Grease a 13 x 9 2 inch pan with Butter Flavor Crisco. Set aside.

2. For Filling, Cream Butter Flavor Crisco, cream cheese and vanilla in small mixing bowl at medium speed of electric mixer until well blended. Beat in ½ cup sugar. Add 2 eggs, ONE AT A TIME. Beat well after each addition. Beat in 3 tablespoons flour. Set aside.

3. For Brownie, Melt Butter Flavor Crisco and chocolate in large saucepan on low heat. Add 4 eggs, one at a time. Stir each egg QUICKLY into hot mixture. Stir in 1 teaspoon vanilla.

4. Combine flour, baking powder and salt. Stir gradually into chocolate mixture.

5. Spread half of the chocolate mixture in baking pan. Drop cheese mixture over surface of chocolate layer. Spread gently to cover. Drop remaining chocolate mixture over cream cheese layer. Spread gently to cover. Swirl two mixtures together using tip of knife. ( Hint: Nice swirl design depends on how much you pull knife through batter. Do not over do. )

6. Bake at 350 for 35 minutes. Cool completely before cutting into squares about 2 x 2 inches.

Makes 2 dozen brownies.

Source: Butter Flavor Crisco Cookie Collection, page 29.

Shared by: David Knight

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