Ingredients and Weight:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 (15-ounce) box brownie mix
- 1 (8-ounce) package semisweet chocolate chips
- 1/2 cup white chocolate chips
- Black food coloring (optional)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, beat cream cheese and granulated sugar until smooth. Beat in egg, sour cream, and vanilla extract.
- In a large bowl, prepare brownie mix according to package directions. Stir in semisweet chocolate chips and white chocolate chips.
- If desired, add a few drops of black food coloring to the brownie batter for a Halloween-themed twist.
- Pour half of the brownie batter into the prepared baking pan. Drop spoonfuls of the cream cheese mixture over the brownie batter. Top with remaining brownie batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into squares.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Rich and chocolatey with a creamy cheesecake filling
- Perfect for Halloween or any spooky occasion
- Easy to make and a crowd-pleaser
User Comments:
- "These brownies were a hit at my Halloween party! They looked and tasted amazing."
- "The cream cheese filling is the perfect balance to the chocolate."
- "I love that these brownies are so easy to make. They're my go-to dessert for any occasion."
Special Precautions and Tips:
- If you don't have cream cheese, you can substitute Neufchatel cheese.
- For a richer flavor, use dark chocolate chips instead of semisweet chocolate chips.
- Let the brownies cool completely before cutting into them to prevent crumbling.
- Store the brownies in an airtight container at room temperature for up to 3 days.
