Cream Cheese Swirled Brownies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Brownies, Crisco.025 | 24 | Cookies | |
INGREDIENTS
| 1/3 | c | Butter Flavor Crisco |
| 1 | Cream cheese, softened | |
| 8 ounce package | ||
| 1 | t | Vanilla |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 3 | T | Flour, all purpose |
| 2/3 | c | Butter Flavor Crisco |
| 4 | 1 ounce squares unsweetened | |
| chocolate | ||
| 2 | c | Sugar |
| 4 | Eggs | |
| 1 | t | Vanilla |
| 1 1/4 | c | Flour, all purpose |
| 1 | t | Baking powder |
| 1 | t | Salt |
INSTRUCTIONS
Preparation Time: 20 Minutes Bake Time: 35 Minutes Heat oven to 350 F. Grease a 13 x 9 2 inch pan with Butter Flavor Crisco. Set aside. 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 1/2 cup sugar. Add 2 eggs, ONE AT A TIME. Beat well after each addition. Beat in 3 tablespoons flour. Set aside. 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. Combine flour, baking powder and salt. Stir gradually into chocolate mixture. 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. ) 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 46.5mg
Sodium: 135.9mg
Potassium: 26.3mg
Carbohydrates: 29.7g
Fiber: <1g
Sugar: 20.9g
Protein: 2.5g