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Chocolate-Swirl Brownies

photo by:kraft
Looking for an easy way to earn your stripes as best brownie baker on the block? This chocolate-and-cream cheese confection should do the trick.
25 min
2 hr 35 min
32 servings

What You Need

cup  butter or margarine
oz.  BAKER'S Unsweetened Chocolate
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
cups  sugar, divided
tsp.  vanilla, divided
cup  flour
cup  finely chopped PLANTERS Walnuts, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray; set aside. Microwave butter, unsweetened chocolate and 2 oz. semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is completely melted, stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended.

MIX 1-1/2 cups sugar, eggs and 1 tsp. vanilla in large bowl. Stir in chocolate mixture, flour and 1/2 cup nuts until blended; spread into prepared pan.

BAKE for 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely in pan on wire rack.

BEAT cream cheese, remaining sugar and remaining vanilla until creamy; stir in remaining nuts. Spread over brownies. Melt remaining semi-sweet chocolate; drizzle over icing. Swirl gently with knife. Use foil handles to lift brownies from pan before cutting into squares.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
Keeping Brownies Fresh
The best way to keep brownies fresh and moist is to store them right in the baking pan. Cover pan tightly with foil and store at room temperature. Uncut brownies will stay fresh longer, so cut brownies just before serving when possible.
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