Ww 2 Points Cream Cheese Swirl Brownies Recipes

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

Steps:

• Preheat oven to 350º F.
• Coat an 8-inch square pan with cooking spray.
• Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well.
• Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
• Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well.
• Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
• Bake until toothpick inserted in center comes out clean, about 20 minutes.
• Allow to cool for 20 minutes before cutting into 16 bars.
• 2 Points per brownie.

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

Steps:

• Heat oven to 350. Grease bottom only of 9 inch square pan with shortening or cooking spray.
• In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
• Make brownie batter as directed on box.
• Spread 3/4 of brownie batter in pan.
• Spoon filling by tablespoonfuls evenly onto brownie batter.
• Spoon remaining brownie batter over filling.
• Cut through mixture with knife several times for marbled design.
• Sprinkle with chocolate chips.
• Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out clean.
• Cool completely, about 1 1/2 hours.
• For 16 brownies, cut into 4 rows by 4 rows.
• Store covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350*.
• Grease and flour a 12x18" jelly roll pan.
• To prepare the CREAM CHEESE FILLING:.
• In a medium-size bowl, beat the cream cheese and the sugar till smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
• BROWNIES:.
• In a medium-sized saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes.
• Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into the prepared pan.
• Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern.
• Bake for 25-30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
• Do no overbake.
• Allow to cook to room temperature, or overnight, before cutting and serving.

Steps:

• Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Set aside to cool.
• Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
• Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
• Set aside.
• Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
• Gradually add 3/4 cup sugar, beating well.
• Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
• Stir in cooled chocolate, flavorings, and pecans.
• Pour half of chocolate batter into a greased 8 inch square pan.
• Spread with cheese mixture; top with remaining chocolate batter.
• Cut through mixture in pan with a knife to create a marbled effect.
• Bake at 350F for 35 to 40 minutes.
• Cool on wire rack; cut into squares.