Sunday, October 28, 2007

Halloween Brownies

Ok, I'll admit that my idea of "baking" usually means stirring up the contents of a package into a bowl and then dumping it into a pan and baking it in the oven for about 30 minutes. This recipe was a little more involved than that.

I wanted something with chocolate, relatively easy to make, and low in points. A quick search on WW and behold! I found it!

SCREAM! CHEESE HALLOWEEN SWIRL BROWNIES
Filling

2 packages (3 oz each) Fat Free cream cheese, softened
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla

Brownies

1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil (I used vanilla fat free yogurt to reduce the points by 1)
1/4 cup water
2 eggs

Directions:
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
2. In large bowl, stir brownie ingredients until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
3. Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.

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