Ingredients
- 6 ounce cream cheese
- 5 tablespoon butter
- 1/3 cup granulated sugar
- 2 cup eggs
- 2 tablespoon flour
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon fudge brownie mix
Preparation
Baking Directions:
To our senior prom Rob wore a silver cummerbund to match my dress: silver stretch sequins.
I ruined the dress later in the evening rolling around at Jones Beach with one of the waiters.
Rob told people we broke up because we were going to different colleges, and who could handle the long-distance thing really, and besides he knew I needed to play the field a little before I’d be ready to settle down with anyone.
He was considerate like that, always looking out for my best interests.
Rob’s a market analyst now: married, three kids, drives a sport-utility vehicle through Manhattan rush hour traffic — but it’s Rob’s mom who never really got over our breakup.
All through college she carried a torch for me, and twice a year, at exam time, sent me a care package of these brownies.
I am one of the only people to whom she’s released this recipe — so that I could bake them for Rob when we got married.
Preheat the oven to 350 degrees F.
Cream cheese mixture: beat together the cream cheese and butter.
Add the sugar, eggs, flour and vanilla.
Beat until smooth.
Set aside.
Prepare the brownies according to the instructions on the box for “cakelike” brownies.
Spread half the batter into the bottom of a greased 9 x 13-inch pan.
Pour the entire cream cheese mixture over it.
Spoon the rest of the brownie mixture in dollops over the cream cheese (i.
e.
, don’t cover it completely with brownie batter).
Swirl the layers together by drawing squiggles through with the tip of a knife or spatula.
Bake for 36 to 39 minutes.
