Cream cheese swirled brownies
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Cream cheese swirled brownies
  Cheese    Brownies    Creams  
Last updated 6/12/2012 12:54:26 AM. Recipe ID 16317. Report a problem with this recipe.
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      Title: Cream cheese swirled brownies
 Categories: Brownies, Crisco.025
      Yield: 24 Cookies
 
MMMMM--------------------------FILLING-------------------------------
    1/3 c  Butter Flavor Crisco
      1 pk Cream cheese, softened
           - 8 ounce package
      1 ts Vanilla
    1/2 c  Sugar
      2    Eggs
      3 tb Flour, all purpose

MMMMM--------------------------BROWNIE-------------------------------
    2/3 c  Butter Flavor Crisco
      4    1 ounce squares unsweetened
           - chocolate
      2 c  Sugar
      4    Eggs
      1 ts Vanilla
  1 1/4 c  Flour, all purpose
      1 ts Baking powder
      1 ts Salt
 
  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 1/2 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.
  




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Recipe ID 16317 (Apr 03, 2005)

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