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Cream Cheese Brownies
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Course:
Dessert
Prep Time:
20
minutes
minutes
Cook Time:
50
minutes
minutes
Resting Time:
1
hour
hour
Servings:
9
Equipment
1 8x8" or 9x9" square pan
Ingredients
Brownie Filling
1
pouch
Hershey's Triple Fudge Brownie Mix
2
Tbsp
water
1/2
cup
vegetable or canola oil
2
eggs
Cheesecake Swirl
8
oz
Philadelphia Cream Cheese
softened to room temperature
1/4
granulated sugar
1
large
egg
1
tsp
vanilla extract
Toppings
1
jar
Mrs. Richardson Carmel Sauce
8
oz
White Chocolate Chips
Instructions
Preheat oven to 325°F. Spray bottom of pan with cooking spray. Optionally add parchment paper.
With an electric mix, stir in brownie mix, water, oil, and eggs until well blended. Use a spatula to spread brownie batter into pan.
In a small bowl or electric mixer, add cream cheese and sugar and beat until creamy. Next add egg and vanilla extract and mix until smooth.
Pour cream cheese filling over brownie batter. Using a knife or end of a spoon swirl cream cheese filling into brownie batter.
Bake in oven for 50 minutes. Insert a toothpick and remove to ensure no batter (brownie or cream cheese mixture) appears.
Once baking is complete, set on a cooling rack for 20 minutes. Finish chilling in the refrigerator for 1 hour.
Next drizzle caramel sauce and top with white chocolate chips.
Serve Chilled.