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1
In small bowl beat cream cheese until smooth, beat in sour cream, sugar, egg, and vanilla to blend thoroughly.
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2
Prepare brownie batter according to package instructions.
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3
Spread half the batter (My note: More than 1/2 the batter must be used or the bottom of the brownie crumbles away when removed from the pan) into greased 9x13 baking pan.
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4
Top with cream cheese mixture, then remaining brownie batter, swirl with knife blade to create marbled effect.
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5
Bake 350F (180C), 40 to 45 minutes until pick comes out clean.
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6
Cool on rack.
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7
Frost.
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Chill to set.
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Topping: Melt chocolate chips in double boiler, cool slightly, stir in sour cream.
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10
My Notes: I baked these at 325F (160C) for 20 mins.
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11
So watch your cooking time.
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12
Also, use butter to grease the dish and not non-stick spray or the brownie will stick.
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13
13x9x2 inch is not a good size for these, but 9x11 inches is.
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14
Original recipe calls for 6 oz chocolate chips and 3/4 cup sour cream.
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15
Unbalanced.
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16
too heavy on sour cream.
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17
After making this several times using sour cream, I've decided to omit the sour cream and we liked it even better.
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18
I prefer to mircowave chocolate chips instead of using the double boiler.
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19
Go carefully and slowly, stirring often.
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20
You can only tell the chips are melting by stirring.
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21
Frost brownies while frosting is still warm; cut into squares.
