one 9" pan
One batch brownie batter*
8 oz non-dairy cream cheese, I prefer Tofutti
1/4 cup sugar
1/2 teaspoon vanilla
1 Ener-G egg
Make your brownie batter* (As I already confessed I used the box mix combined with 1/3 cup water, 1/3 oil, and 1/4 cup coconut yogurt). Pour 3/4 of the batter into a 9" pan that is well greased or lined with parchment. Make your cheesecake filling by blending the cream cheese, sugar, vanilla, and Ener-G together until smooth. Dollop the cheesecake filling on top of the brownie. Then spoon remaining brownie batter on top. Swirl lightly with a chopstick or butter knife. Bake at 375 for 45-55 minutes until a toothpick comes out almost cleanly. You want these brownies to be slightly underbaked so they stay incredibly fudgey.
Do you have a store mix that you turn into something more amazing than it normally is? I'm always interesting in hearing how people modify things to better fit their needs. I'm all into shortcuts lately. Between work, getting hooked on a book series, and getting back into a solid gym routine it seems like there is less & less time to spend in the kitchen. I have been comilingp a list of other quick desserts that will satisfy my sweet tooth. Baklava is next!