These look professionally done. I tricked a friend with, Ghirardelli Double Fudge brand of brownie mix, she couldn't believe I made these from a box, they are so good! This will dress up my cookie plate for Christmas. I put 2/3 prepared brownie mix into a 9 by 7 sprayed tin foil pan. I mixed the cream cheese mixture with the one egg, added 2 tablespoons of icing sugar, and 1 capful of vanilla to give the mixture some yummy oomph. As I spread the cream cheese onto the batter there was simply not enough cheese mixture. I did not want the cheese layer to sink and disappear into the base layer. I mixed up 1/2 a block more of cream cheese with 1 capful of vanilla and 1 tablespoon of icing sugar. I spread the new mixture of cream cheese onto the untouched areas of the brownie batter. This amount of cheese was plenty. I dropped the remaining batter onto in large blobs and began to drag the knife through it. I will add less batter to the top next It looked a mess as I started swirling the knife through it. Then the pretty swirls started. I stopped when the cheese and chocolate had the pretty dragged effect all over it. I had to bake it for 20 minutes in total. It was wet still at, the extra 5-minute point, wet in spots at the 15-minute mark, and done at the 20-minute mark. I used a tinfoil pan to transport to a party. I lined my tin foil pan with more non-stick tin foil. PS swirling the mix is fun. I will warm them and add chocolate/caramel sauce with ice cream, sometimes.
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These look professionally done. I tricked a friend with, Ghirardelli Double Fudge brand of...