Cream Cheese Swirl Brownies
Easy cream cheese swirled brownies start with a boxed brownie mix and a simple cheesecake filling creating a rich, chocolatey dessert that is perfect for sharing!
Servings: 24
Equipment
Ingredients
- 1 package (18 - 19.5 ounces) brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 3 large eggs
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Position one of your oven racks in the lower third of your oven and preheat your oven to 350F degrees. Spray the bottom of a 9×13-inch baking pan or foil lined pan with nonstick cooking spray.
- In a medium-size mixing bowl mix the brownie mix, oil, water and 2 of the eggs with a wooden spoon until all the dry ingredients are moistened and the mixture is blended. Remove 1/2 cup of batter from the bowl and set aside. Scrape the remaining batter into your prepared baking pan.
- In another medium-size bowl, beat the cream cheese with an electric mixer set on medium speed until smooth. Beat in the remaining one egg, sugar, flour and vanilla until creamy and well blended.
- Spoon the cream cheese mixture over the pan of brownie batter. Spoon the remaining chocolate brownie batter over the spoonfuls of cream cheese batter. Swirl the batters with the tip of a knife creating a marbled design.
- Bake the brownies for 28 - 30 minutes, or until a toothpick inserted in the brownie about 2 inches from the side of the pan, comes out clean or with only a few crumbs clinging. Be careful not to overbake.
- Remove from the oven and place the pan on a wire rack to cool completely.
- Cut into 24 brownies or for an extra special occasion, use a fancy heart-shaped cookie or brownie cutter.
- Store brownies covered in the refrigerator.
Notes
Serving size: 1 cream cheese swirl brownie (1/24th recipe)
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This recipe calls for a 18 to 19.8 ounce package of brownie mix. Be sure to choose a plain brownie mix—not one with add-ins such as chocolate syrup, nuts, or caramels. For easy cleanup line your baking pan with foil that extends beyond the pan's edges on at least two sides. This creates "handles" that allow you to remove the brownies from the pan in a slab so you can cut them more evenly too. It's easy to do. Just place your pan upside down on your counter. Shape a piece of foil that is longer than the pan over the pan then carefully remove it and set it aside. Flip the pan over and place the foil liner inside the pan.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This recipe calls for a 18 to 19.8 ounce package of brownie mix. Be sure to choose a plain brownie mix—not one with add-ins such as chocolate syrup, nuts, or caramels. For easy cleanup line your baking pan with foil that extends beyond the pan's edges on at least two sides. This creates "handles" that allow you to remove the brownies from the pan in a slab so you can cut them more evenly too. It's easy to do. Just place your pan upside down on your counter. Shape a piece of foil that is longer than the pan over the pan then carefully remove it and set it aside. Flip the pan over and place the foil liner inside the pan.
Nutrition
Serving: 1brownie | Calories: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 105mg | Potassium: 32mg | Fiber: 0.005g | Sugar: 13g | Vitamin A: 86IU | Calcium: 18mg | Iron: 1mg