Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Brownie Layer:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
12 cream filled chocolate cookies crushed
In small bowl, beat cream cheese, sugar, egg and vanilla until smooth; set
aside. For brownie layer, combine butter, sugars and cocoa in large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla
and cookie crumbs. Pour into a 11x7 inch baking pan. Spoon cream cheese mixture
over batter; cut through batter with a knife to swirl. Bake at 350ºF for 25-30
minutes or until toothpick inserted near center comes out with moist crumbs.
Cool completely.
