Cream Cheese Brownies

A layered or marbled brownie adapted from a Company's Coming recipe; these are a favorite when brought places and are a very easy one to make look nice. Marbling is my adaptation; original recipe calls for layers.

Ingredients (for an 8x8 in pan, double for a 9x13 in pan)

Cheese portion:

1/2 of a 250g brick Cream cheese (room temp)

1 Egg

1/2 c Granulated sugar

2 tbsp All-purpose flour

Brownie portion:

2 Eggs

1 c Granulated sugar

3/4 c All-purpose flour

1 pinch Salt

1/4 c Cocoa powder

1/2 c Butter or margarine

Items

2 Bowls

1-2 Spatula/mixing spoon

1 Whisk/Mixer

1 Pot/microwavable bowl

1 Pan (8x8 or 9x13 in)

Optional:

Oil, to grease

Parchment paper Pan size

4 Binder clips

1 Knife (to marble)

(Brownie portion)

In pot or microwavable bowl, melt butter/margarine:

Pot: Melt on medium heat. Add cocoa powder and mix. Removed from heat and set aside.

Microwave: Use 20 second increments until melted. Add cocoa powder and mix. Set aside.

(Cheese portion)

In first bowl, combine cream cheese and egg. Beat together well.

Add sugar and flour and blend well. Set aside bowl.

Preheat oven to 350 F.

(Brownie portion)

In second bowl, add eggs and beat until frothy. Add sugar, flour and salt.

(Brownie portion)

Add cocoa melt to second bowl, mix thoroughly.

Prepare pan.

Grease with oil, or

Line with parchment paper, using binder clips on all sides to keep in place

For layers:

Add 2/3 of brownie mix to bottom of pan, spreading evenly

Add cheese layer on top, spreading evenly

Add last part of brownie layer evenly on top

For marbled look:

Add all of brownie mix to pan, spreading evenly

Make trenches in brownie layer

Quickly pour over cheese layer, spreading evenly

Using knife, dredge up some brownie from around trenches on top of cheese layer

Run knife through batter down one side, over an inch, and up again, repeating for the length of the pan

Run knife through batter again in a different orientation (diagonal or perpendicular to original strokes)

Bake in oven until sides pull away from pan, a light golden and the middle is not jiggly:

8x8 pan: 30-35 mins

9x13 pan: 45-50 mins

Ovens may vary for time.

Cool in pan, if using parchment paper can grab sides to transfer to cooling rack for cutting.