Prep Time : --- 15 minutes ---Total 5 hours , including refrigerating) --- Makes 16 bars
1 ------------------package (13x9-inch pan) brownie mix
4 ----------------- packages (8 ounce each) Philadelphia Cream cheese , softened
1 ------------------cup sugar
1 ------------------teaspoon vanilla
1/2 ---------------cup Breakstone's or Knudsen Sour Cream (or sour cream of your choice).
3 ------------------eggs
2 ------------------squares Baker's Semi-Sweet Baking Chocolate , melted , cooled slightly
1) Preheat oven to 350*F . Line 13x9-inch baking pan with foil . Grease or spray with cooking spray . Prepare brownie batter as directed on package ; pour in prepared pan . Bake 15 minutes or until top of brownie is shiny and center is almost set .
2) Meanwhile , beat cream cheese , sugar and vanilla in large bowl with electric mixer or medium speed until well blended . Add sour cream mixture ; mix well . Add egg 1 at a time , mixing on low speed after each addition just until blended . Pour over partially baked brownie batter in pan .
TIP : (Filling will come almost to top of pan).
3) Bake 40 minutes or until center is almost set . Run knife or metal spatula around rim of pan to loosen cake ; cool . Refrigerate 4 hours or overnight . Let stand at room temperature 30 minutes before serving . Lift from pan using foil handles . Drizzle with chocolate ; let stand until chocolate is firm . Cut into 16 pieces .
Heart healthy
