My mother could relate a few choice stories from our childhood involving cookie dough and ice cream, but it's the brownie mixes (and their delicious outcomes) that I most remember. No wonder I'm hesitant to move on past Betty Crocker and Duncan Hines.
I had a starting recipe for marble cheesecake brownies that was made for some party at some point in the past, but if I remember the original correctly, it was frightfully sub par. So, I made some adjustments, made some additions and subtractions, and I ended up with these Cheesecake Brownies, made especially for my co-worker on her birthday. According to Emily, and my other colleagues, it was a well-amended creation, and a very welcome departure from a boxed mix; these squares are super fudgey with a thick, substantial consistency and the cream cheese topping is light enough to not overwhelm the brownies, but enhances their flavor.
1/2 cup (1 stick) butter
3/4 cup water
1 pkg. (8 squares) semi-sweet baking chocolate, divided
2 cups flour
2 cups sugar, divided
1 tsp. baking soda
1/2 tsp. salt
3 eggs, divided
1/2 cup sour cream
1 pkg. (8 oz.) low fat cream cheese, softened
Semi-sweet chocolate morsels
In one bowl, combine flour, 1 2/3 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Stir in the chopped chocolate. Pour into greased and floured baking pan.
Beat cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter and cut through batters with knife several times for marble effect. Sprinkle with the chocolate morsels.
Bake 30-35 minutes, or until toothpick inserted in center comes out clean.