The Ultimate Cream Cheese Swirled Brownie

Total Time
50mins
Prep 25 mins
Cook 25 mins

This is a Crisco recipe and is totally decadent. Everyone asked me to make these again. The recipe is made in a 9x13-inch pan, but I find that it doesn't cook evenly that way. I prefer to double the recipe and make it in three 8 or 9-inch square pans. They are a very soft and fudgey brownie. They're best after being frozen and can even be eaten straight out of the freezer.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease a 9x13-inch pan with Golden Flavour Crisco. Double this recipe to make three 9-inch pans.
  2. For cream cheese batter, cream Crisco, cream cheese, and sugar in medium-size bowl until smooth. Beat in eggs, flour, and vanilla thoroughly.
  3. For brownie, melt Crisco and chocolate in small saucepan over low heat; stir until smooth. Remove from heat and pour into a large mixing bowl.
  4. Add sugar, eggs, and vanilla, beating well. Combine flour, baking powder, and salt; stir in to chocolate mixture.
  5. Spread half of brownie batter in pan. Spread cream cheese layer evenly on top. Drop remaining chocolate batter over cheese mixture, spreading gently to cover. Swirl together gently with tip of a knife.
  6. Bake for 25-30 minutes or until top springs back when lightly touched. Do not overbake. Cool.
  7. Once the brownies have cooled in the pan a little while, you can cut them, but don't remove them from the pan yet! Let them sit for about 1 hour until they firm up. Then you can remove them from the pan without them getting all squished up. Also, these NEED to be frozen -- you can defrost them slightly or even eat them straight out of the freezer. But DO NOT keep them on the counter!