Cream Cheese Brownies

This is a fun and delicious way to doctor up a boxed brownie mix. Start by just combining the brownie mix, eggs, oil and water



in a large mixing bowl and mixing with a wooden spoon until well blended. The box always says "about 50 strokes." I don't know about you, but I don't count. I just stir away until it looks right...

Fold in the white chocolate chips.



Spread half the mixture into a greased 9x13 pan.



For the filling, beat together the cream cheese, butter and sugar until well blended. Add the egg,



flour,



and vanilla



and beat until combined. Pour this over the brownie layer



then drop the remaining brownie batter in spoonfuls over the cream cheese. Use a knife to swirl the cheesecake slightly into the brownie layer.



Bake for 30 minutes, then cool completely on a wire rack.



For the frosting, melt the butter and the chocolates over low heat, stirring constantly.



Add the powdered sugar



and milk, and stir vigorously to dissolve all the sugar. Add more sugar if you need to in order to get to a spreading consistency. Pour the frosting on the cooled brownies and spread to cover all the top.



Store these in the refrigerator.

Find more ideas at Cooking Thursday and Foodie Friday.

Cream Cheese Brownies
Brownies:
1 (19.8 ounce) package fudge brownie mix
3 eggs
1/2 cup oil
1/4 cup water
1/2 cup vanilla or white chips

Filling:
4 oz. cream cheese, softened (low fat is ok)
3 Tbsp. butter (no substitutes), softened
1/4 cup sugar
1 egg
1 Tbsp. flour
1/2 tsp. vanilla

Frosting:
2 tablespoons butter
1 ounce unsweetened chocolate
1 ounce semisweet chocolate
1 cup confectioners' sugar
2 tablespoons milk

Directions

Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract.

Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. cut through batter with a knife to swirl. Bake at 350 for 30 minutes. Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt the butter and chocolate. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.