Cream Cheese Brownies

Now and then you find a recipe with an irresistible short cut. This is one such recipe. These moist squares start with a mix, then you add your own spin. One tip for making any bar cookie is to line the pan with parchment paper, grease the paper and then when it is baked, allow it to cool overnight. The pieces cut much more neatly when it is totally cool. I assume that by never icing these, they are only a venial sin.

Cream Cheese Brownies

1 Family Size package Duncan Hines Brownie Mix
6 ounces cream cheese
5 tablespoons butter
1/3 cup sugar
5 eggs , total in recipe
2 tablespoons flour
3/4 teaspoon vanilla

Cream Cheese Mixture: Soften cream cheese and butter; beat together. Add the sugar, TWO of the eggs, flour and vanilla. Beat until smooth and set aside.
Brownie Mixture: Empty brownie mix and chocolate flavor packet in a medium bowl. Add 2 Tablespoons water and 3 eggs. Mix by hand about 50 strokes.
Pour half the brownie batter in a greased 13x9" pan. Pour all the cream cheese mixture over the brownie batter, spreading evenly. Top with remaining brownie batter. Pull a knife through the batter in wide curves to create a swirled appearance.
Bake at 350 degrees for 35-40 minutes or until done. Cool and frost with the recipe below, if desired.

OPTIONAL FROSTING:
Melt 3 T. Butter in a medium saucepan. Stir in 2 Tablespoons cocoa until dissolved. Add 1 1/2 cups confectioners sugar, 2 tablespoons milk and 1 teaspoon vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies. Let set until firm. Makes 48-60 pieces