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24 servings, 1 brownie (47 g) each
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Omit marshmallows and chocolate chips. Prepare brownie batter and spread into prepared pan as directed. Mix 1 pkg. (250 g) softened Philadelphia Brick Cream Cheese and 1/4 cup sugar until blended. Stir in 2 Tbsp. Kraft Pure Raspberry Jam and 1 egg. Drop teaspoonfuls of cream cheese mixture over brownie batter in pan; swirl with knife. Bake as directed. Cool completely. Keep refrigerated.
Omit marshmallows and chocolate chips. Prepare and bake brownies as directed. Immediately after removing from oven, drop 3/4 cup Kraft Peanut Butter, in small spoonfuls, over hot brownies; sprinkle with 2 chopped squares Baker's Semi-Sweet Chocolate. Let stand until chocolate is melted, then swirl with knife. Cool completely before cutting to serve.
Omit marshmallows and chocolate chips. Prepare and bake brownies as directed; cool completely. Beat 1 pkg. (4-serving size) of your favourite flavour of Jell-O Instant Pudding and 1-1/2 cups cold milk in medium bowl with whisk 2 min. Stir in 1 cup thawed Cool Whip Whipped Topping; spread over brownies. Refrigerate until firm before cutting to serve. Keep refrigerated.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wonderful addition to the basic brownie recipe.
Tasted great, but made it in a 9" square pan as suggested by other reviewers. Glad I did that, as they would have been way too thin for a 13x9. But all in all, pretty good.
30 min was too long, tasted ok