Recipe#3453

Title: Favorite Chocolate Marbled Brownies

From: Sherilyn Schamber 
Date: Thu, 17 Oct 1996 12:52:09 -0700
Recipe By     : Knudsen and Sherilyn

   8      oz            Cream cheese -- softened
     1/4  c             Sour cream
     1/4  c             Sugar
   1                    Egg
     1/2  tsp           Vanilla
  21 1/2  oz            Pkg fudge brownie mix
                        Chocolate-Sour Cream Topping:
   6      oz            Milk chocolate chips
     3/4  c             Sour cream
                        My revision for topping:
   6      oz            Milk chocolate chips
                        Omit sour cream
In small bowl beat cream cheese until smooth, beat in sour cream, sugar, 
egg, and vanilla to blend thoroughly. Prepare brownie batter according to 
pkg instruction. Spread half the batter (My note: More than 1/2 the batter 
must be used or the bottom of the brownie crumbles away when removed from 
the pan) into greased 9x13 baking pan. Top with cream cheese mixture, then 
remaining brownie batter, swirl with knife blade to create marbled effect.
Bake 350 F, 40-45 mins until pick comes out clean. Cool on rack. Frost. 
Chill to set. Topping: Melt chocolate chips in double boiler, cool 
slightly, stir in sour cream.
My Notes:
I baked these at 325 F for 20 mins.  So watch your cooking time. Also, use 
butter to grease the dish and not non-stick spray or the brownie will 
stick. 13x9x2" is not a good size for these, but 9x11" is.
Original recipe calls for 6 oz chocolate chips and 3/4c sour cream.
Unbalanced...too heavy on sour cream.  After making this several times 
using sour cream, I've decided to omit the sour cream and we liked it even 
better.
I prefer to mircowave chocolate chips instead of using the double boiler. 
Go carefully and slowly, stirring often.  You can only tell the chips are 
melting by stirring.  Frost brownies while frosting is still warm; cut 
into squares.