|It works better if you melt the cream cheese for around 30 seconds.|
|Whenever I crack an egg there's usually always an eggshell in the batter... I think my eggshells are magnetically attracted to the bowl, or at least that's my theory.|
|If you want a workout put away the blender and mix by hand!|
|I tried to swirl in GB2 into the batter, but it didn't really work, oh well.|
|I love taking pictures of stuff in the oven, it always looks better...maybe it's because the old oven light reflects off the brownies like the moon reflecting on a lake! =)|
|My taste tester on the left, and my critic on the right. =)|
1 pkg (19-21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8oz.) cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees
2. Prepare brownie batter as directed on package: spread into greased 13x9-inch pan
3. Beat cream cheese with mixer until creamy. Add sugar, egg, and vanilla: mix well. Drop by tablespoon over brownie batter; Swirl with knife.
4. Bake 35-40 minutes, or until cream cheese is lightly browned. Cool completely before cutting, or serving, keep refrigerated.
A special thank you to my taste testers!!! It always makes me happy when people like the food I make.
I wanted to share with you guys a new blog that my brilliant friend Ms. Lizzie made. It's a cooking blog sort of like mine, with really good recipes. You can see it here.
GB2- God Bless, Go BAKE!