After the first time I tried the Betty Crocker gluten-free brownie mix, I was hooked. And guess what, Epicurious (yes, the epicurious.com) did a taste test of 21 brownie mixes — and not just the gluten-free ones — and guess who came out on top? In front of the all the “real” ones with gluten, even. Oh yea, Betty Crocker’s gluten-free mix. So even if you do eat gluten, you might think about giving these a try.
Anyway, back to the task at hand — cream cheese brownies!
I doctor up the mix just a little bit. I add all the stuff they call for on the box, but then I add in half a bag of semi-sweet chocolate chips.
After you mix it all together, transfer it into a parchment paper lined and buttered pan, reserving about 1/2 cup of the batter.
Next, mix together 1 block of cream cheese, 1 egg, 1/4 cup of sugar, and 1 teaspoon of vanilla.
Layer the cream cheese mixture on top of the brownie batter in the pan, and glob on the leftover brownie batter on top.
Take a knife and swirl the batter and the cream cheese mixture together. Bake according to the directions, and you get this. Delicious!
Yard to Fork 