details
- Makes 24 squares
- Prep time: 15 minutes
- Total time: 2 hours, 45 minutes (including cooking, cooling, and refrigerator)
Filling
- 2 (3 ounce) packages cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 4 drops red food coloring
- 4 drops yellow food coloring
- 1/2 teaspoon vanilla
Brownies
- 1 box brownie mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 2 eggs
directions
Heat oven to 350. Grease or spray bottom only of a 13x9 inch pan.
In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
In a large bowl, stir brownie ingredients until well blended.
Spread 3/4 of the brownie batter in the pan. Spoon the filling by spoonfuls evenly on top of the brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through the batter and filling in wide curves. Turn pan and repeat.
Bake for 25-30 minutes or until a toothpick comes out clean and mixture is set. Cool completely at room temperature (about an hour.) Then refrigerate for an hour until chilled. Cut into 6 rows by 4 rows.
Note: when you blend the cream cheese with the food coloring it might appear somewhat pink. Don't worry - it turns orange as it bakes.