A double recipe (two brownie mixes) in a 1/2 sheet cake pan is shown in the photo below. It was baked in a shallow, 1-rack oven, so it shows a little more browning than brownies baked in a big oven. This pan of brownies was made with two Pillsbury mixes and baked for about 34 minutes at 350 degrees. The cream cheese filling was made with 3 packages of cream cheese (see directions).
9 x 13 inch Pan or 10 x 15 inch pan of Brownies: Try these with either "Pillsbury Brownie Classics - Traditional Fudge" or "Duncan Hines Family-Style Brownies". Both these mixes make a 9 x 13 inch pan of brownies. Directions call for the addition of 2 eggs, oil and water. Once I accidentally left one egg out of the brownie batter and the brownies were very dense and gooey. People loved them.
Two 8 oz. package cream cheese, low fat or Neufchatel cheese, softened (room temperature - microwave at low power if you are in a hurry.)
½ cup sugar (scant)
¾ to 1 teaspoon real vanilla extract
1 egg or two egg yolks
One fudge brownie mix (9 x 13 inch pan) plus eggs, water and oil per package directions
Prepare filling by beating softened cream cheese and sugar together until smooth - no lumps of cream cheese. Do not add egg until sugar and cream cheese are thoroughly mixed. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies.
Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working along each stripe. Then lightly move the fork across the stripes crosswise, back and forth in a large wave pattern, to create swirls. Don't overdo it. Bake according to package directions for a 9 x 13 inch pan of plain brownies if you are using a 10 x 15 inch pan. Thicker brownies in a 9 x 13 inch pan may take two to four minutes longer.
Pale filling will be very slightly browned at the edges when brownies are done if baked in the middle of a big oven and may show no browning if baked on a rack under a second batch of brownies.
Notes: Feel free to experiment with 1 package of fat-free cream cheese and 1 package of low fat.
You may also use only 1 package of cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla and one egg yolk for the filling. One package of cream cheese for the filling is also suitable for a smaller (8x8 or 9x9 inch pan) brownie mix like the Betty Crocker mix that comes in a bag instead of a box.
Photos below show cream cheese "stripes" on a double recipe, folded stripes (my fork fell in the batter) and swirled stripes. The finished product is at the top of this post.
DOUBLE RECIPE: You can prepare a double recipe in a 1/2 size sheet cake pan (about 12 x 17 inches). Make sure the pan fits in your oven with a little room to spare first. I like to use a foil ½ sheet cake pan on a sturdy ½ size hotel sheet (from Smart & Final or another restaurant supply). Allow a few minutes extra baking time for the larger recipe.
For the double recipe, use 3 packages cream cheese, 3/4 cup sugar (scant), 1 to 1 1/2 tsp. vanilla and one egg OR 4 packages cream cheese, 1 cup sugar (scant), 1 ½ to 2 tsp. vanilla and two eggs. If you like, you can add a little almond, coconut or orange flavoring with the vanilla (to taste -- before adding egg).
For a BIG crowd, two kinds of brownies at once: If you need to bake a lot of brownies in a hurry for a party or buffet, you can bake nut brownies or plain brownies on the upper shelf of the oven and the marble brownies on the lower shelf. Press a few pieces of nuts into the top of nut brownies so people can tell they contain nuts. The marble brownies take a little longer to bake. With two ½ sheet cake pans, you can make a very large number of brownies at one time. Frost plain brownies if you like.
Allergy information: Brownie mixes generally contain corn products and may contain traces of nuts. Check ingredients. There are now a few gluten-free brownie mixes out.
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