(by Shirley McNevich)
1 box Duncan Hines brownie mix (should be enough for a 9 x 13 pan, NOT an 8 x 8 pan)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1/2 cup Breakstone's sour cream
3 eggs
2 squares Baker's semi-sweet baking chocolate (melted and cooled slightly according to box directions)
Prepare the brownie batter according to box directions and pour it into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--top should be shiny and center should be almost set. In a mixer add cream cheese, white sugar and vanilla--beat. Add sour cream--beat. Add eggs--beat just until blended. Remove brownies from oven and pour cream cheese batter over hot brownies. Return to oven and bake at 350 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate overnight. Drizzle with the cooled Baker's chocolate that you melted according to box directions.
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