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 brownie 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.
Heat oven to 350ºF. Grease (or use cooking spray) bottom of 13x9-inch
rectangular pan.
Stir Brownie Mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies
(or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well
blended. Spread in pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until
smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.
Pour cream cheese mixture over brownie batter in pan; cut through mixture with
knife several times for marbled design. Sprinkle with chocolate chips.
Bake 35 to 40 minutes or until cream cheese mixture begins to brown and
toothpick inserted in brownie 2 inches from side of pan comes out clean or
almost clean. Cool completely. For 24 brownies, cut into 6 rows by 4 rows. Store
tightly covered and, if desired, in refrigerator.
