Marbled Brownies

A rich, yummy brownie with a cream cheese swirl and a thin chocolate-y icing. Starts with a brownie mix, and makes a 9x13 pan. This is a recipe my mom has made for years. **Note: the 1 egg and 1/4 c. oil in ingredients is for the brownie mix I use; prepare your mix as directed on the box, if it calls for more or less oil, water, etc. **

• Ready In: 55 mins
• Serves: 18

Ingredients

• 19 1⁄2 ounces  brownie mix
• 1  egg
• 1⁄4 cup  oil
• 6  ounces cream cheese, softened
• 5  tablespoons butter, softened
• 1⁄2 cup sugar
• 2  eggs
• 2  tablespoons flour
• 1  teaspoon vanilla

• Frosting

• 3  tablespoons margarine or 3  tablespoons butter
• 2  tablespoons  cocoa
• 1 1⁄2 cups powdered sugar
• 2  tablespoons milk
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350* and grease 9x13 baking pan.
2. Mix brownie mix as directed -- adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside.
3. Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla.
4. Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer.
5. Swirl together with a knife.
6. Bake at 350* for 35-40 minutes.
7. For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing.
8. *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.