|Refrigerated triple chocolate chunk brownie||16 1⁄2 Ounce (approx 470 gms)|
|Cream cheese||230 Gram, softened (half 8 oz package)|
1 . Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
2 . In small bowl, beat remaining ingredients on medium speed until smooth. Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design.
3 . Bake 30 to 35 minutes or until toothpick inserted near center of brownie portion comes out clean. Cool completely, about 1 hour. Cover and refrigerate.
TIP: For a fancy dessert, swirl chocolate syrup on a plate; top with a brownie and garnish with a few fresh raspberries.