I recently touted that I’m “no cheater” when it comes to baking in the kitchen. Everything is from scratch…Well, I have to eat my words and backpedal just a tad.
The Lemon Vanilla Fig Cheesecake Bars I made from last week were such a hit, and the creamy cheesecake filling called my name once again, so I decided to submit: store-bought frosting once again. And, this time brownie mix. I know! Can you believe it? I can’t, really. My only justification is that it’s SO easy. And everyone likes easy…and tasty, right? So, with the right brand names (thanks, Pillsbury and Ghirardelli), easy peasy Vanilla Swirl Cheesecake Brownies.

Vanilla Swirl Cheesecake Brownies

1 pkg. Ghirardelli Double Chocolate Brownie Mix
1 large egg
1/3 cup water
1/2 cup oil

8 oz. cream cheese, softened
16 oz. Pillsbury Vanilla Frosting
2 oz. melted chocolate

Line a quick release pan with parchment paper.
Preheat oven to 325 degrees.
Whisk together the eggs, water, and oil until well combined. Mix in the brownie mix and pour into the prepared pan. Bake for about 40 minutes, until a toothpick inserted comes out clean. Allow to cool.
Meanwhile, beat together the cream cheese and frosting.
Spread the creamy mixture over the cooled brownies and dot with melted chocolate. Draw a toothpick through the chocolate dots to create your favorite design.
Chill for several hours before slicing and serving.