Instructions
- HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie batter according to package directions using oil, water and eggs. Stir in 2 teaspoons food color until blended. Spread evenly in prepared pan. Bake 30 minutes.
- REDUCE oven temperature to 300°F. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, eggs and vanilla until smooth. Place 1/3 cup cream cheese mixture in small bowl. Pour remaining cream cheese mixture over warm brownie layer, tilting pan to spread evenly. Mix cocoa powder and remaining 1 teaspoon food color into 1/3 cup reserved cream cheese mixture in bowl, blending until smooth. Drop small spoonfuls red cheesecake mixture over plain cheesecake mixture. Swirl cheesecake mixtures gently with tip of knife.
- BAKE 15 to 18 minutes or until almost set. Cool completely in pan on wire rack. Chill until ready to serve.
Nutritional Facts:
- Serving Size 1 brownie of 24
- Calories Per Serving 260
- Total Fat 15 g
- Calories From Fat 130 g
- Saturated Fat 6 g
- Trans Fat 0 g
- Cholesterol 60 mg
- Sodium 160 mg
- Total Carbohydrates 29 g
- Dietary Fiber 1 g
- Sugars 23 g
- Protein 4 g
