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Ingredients
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    1  19 - 21  ounce 
    brownie mix (13x9-inch pan size)
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    1  8  ounce 
    PHILADELPHIA Cream Cheese, softened
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    1/3  cup 
    sugar
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    1   
    egg
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    1/2  teaspoon 
    vanilla

Directions
1.
HEAT oven to 350 degrees F.
2.
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
3.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
4.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Note:

1.
For best results, do not use brownie mix with a syrup pouch.
Special Extra:

1.
Sprinkle 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks over brownie batter before baking.
Substitute:

1.
Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra:

1.
After brownies have cooled, use a small round cookie cutter, about 1 inch in diameter, to cut small, delicate petit-four type brownies.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 30, sat. fat (g) 3, carb. (g) 17, sugar (g) 13, pro. (g) 2, vit. A (IU) 97, sodium (mg) 80, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

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