Cream Cheese Swirled Brownies

Today I was craving brownies like a mad woman.

It just so happens I recently acquired the Betty Crocker Gluten Free Cooking cookbook.

The result? Cream Cheese Swirled Brownies of deliciousness!

Warm and gooey from the oven. MMMMM

They were absolutely divine! They were everything a good brownie should be- fudgy, sweet, and simply decadent.

This week's menu is made up mostly of new recipes from my new cookbook. If the rest of the recipes are this great, gluten free just got even easier! And, since it's Betty Crocker, I have no doubts everything will be wonderful.

Here's to you and your culinary adventures, friends. Cheers!

Cream Cheese Swirled Brownies
Makes 16

Filling:
4 oz cream cheese, softened
4 TBS sugar
1/4 tsp vanilla
1 egg yolk

Brownies:
1 box Betty Crocker Gluten Free Brownie mix
1/4 cup margarine, melted
2 whole eggs
1 oz dry sugar free chocolate pudding mix
1 TBS oil
1/4 cup dark chocolate chunks


Preheat oven to 350. Spray the bottom of a 9x9 baking pan.

In a small bowl, combine all the filling ingredients. Set aside.

In a medium bowl, combine brownie mix, margarine, eggs, pudding mix, and oil. The batter will be thick.

Spread 3/4 of the batter in the bottom of the prepared pan. Top with filling mix. Spread the remaining batter over the filling.

Sprinkle dark chocolate chunks over the top.

Bake for 37-40 minutes until a toothpick inserted 2 inches from the edge of the pan comes out almost clean. Cool completely, in the pan, on a wire rack for at least 1 1/2 hours. Cut into 16 even squares.

Store, covered, in the dishwasher.