I made a couple of pans of the classic PHILADELPHIA Marble Brownies, one for the house here and another I took over to my Dad in the rehab center. Which he shared with the nurses and everyone was happy! I reduced the fat, calories and carbs by using a Betty Crocker Low Fat Brownie Mix, 1/3 Less Fat Philly Cream Cheese, Splenda Sugar, and Egg Beater's. You couldn't tell the difference, they came out moist and tasty!
PHILADELPHIA Marble Brownies
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| Photo by Kraft |
A generations-old recipe that never loses its appeal mostly because, as one fan says, “It's the BEST way to have both a brownie & a cheesecake simultaneously.”
What You Need
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
Make It
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Kraft Kitchens Tips Note For best results, do not use brownie mix with a syrup pouch.Special Extra Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.Substitute Prepare using PHILADELPHIA Neufchatel Cheese
nutritional info per serving
Calories 150 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 80 mg Carbohydrate 17 g Dietary fiber 0 g Sugars 13 g Protein 2 g
http://www.kraftrecipes.com/recipes/philadelphia-marble-brownies-50925.aspx
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