Recipe: Irish Cream Swirl Brownies (using brownie mix)

IRISH CREAM SWIRL BROWNIES



1 (18 to 20 ounces) package fudge brownie mix
1 teaspoon vanilla extract
1 (8 ounces) package cream cheese, softened
1/4 cup sugar
2 tablespoons flour
1/4 cup Irish cream liqueur*
1 egg
1/4 teaspoon McCormick Green Food Color

Prepare brownie mix as directed on package, adding vanilla. Reserve 1 cup batter. Spread remaining batter in greased 9-inch square baking pan.

Beat cream cheese, flour and sugar in medium bowl with electric mixer on medium speed until smooth. Add Irish cream liqueur, egg and food color; beat until well blended. Pour over brownie layer in pan. Drop reserved 1 cup batter by spoonfuls over cream cheese layer. Cut through batter with knife several times for marble effect.

Bake as directed on package for 9-inch square baking pan. Cool in pan on wire rack. Cut into squares. Serve with a small scoop of vanilla ice cream, if desired.

*If desired, 1 teaspoon vanilla extract may be used in place of the Irish cream liqueur. Omit flour.

TIP: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut into squares.

Makes 16 servings
Adapted from source: McCormick