Scream! Cheese Swirl Brownies

• 2 (3 ounce) packages cream cheese, softened
• 1 egg
• 14 cup sugar
• 4 drops red food coloring
• 4 drops yellow food coloring
• 12 teaspoon vanilla
• 21 14 ounces betty crocker supreme brownie mix (with chocolate syrup pouch)
• 13 cup vegetable oil
• 14 cup water
• 2 eggs

1. Heat oven to 350F
2. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
3. In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
4. In large bowl, stir brownie ingredients until well blended.
5. Spread 3/4 of brownie batter in pan.
6. Spoon filling by tablespoonfuls evenly onto brownie batter.
7. Spoon remaining brownie batter over filling.
8. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
9. Bake 26 to 30 minutes or until set.
10. Cool completely at room temperature, about 1 hour.
11. Refrigerate at least 1 hour until chilled.
12. For brownies, cut with plastic knife into 6 rows by 4 rows.
13. Store covered in refrigerator.
14. *High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions--except add 1/4 cup flour to dry mix.
15. Bake 32 to 36 minutes.

cream cheese, egg, sugar, drops red food coloring, coloring, vanilla, brownie mix, vegetable oil, water, eggs

Taken from www.food.com/recipe/scream-cheese-swirl-brownies-257746 (may not work)