1 box ghirardelli caramel turtle brownie mix
eggs and oil as directed on the brownie mix box
2 packages cream cheese, room temperature
1 egg
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to temperature specified on brownie mix box. In a large bowl, mix together the brownie mix, oil, and eggs as called for on the package instructions. Spread mix evenly in a greased 9 by 13 pan. In the bowl of your electric mixer, beat cream cheese until smooth on medium speed, about 1 minute. With the mixer running, slowly add in the sugar until fully incorporated and no lumps remain. Add in the egg and vanilla and beat until incorporated, 30 seconds. Dollop the cheesecake batter evenly over the brownie batter and smooth to the edges. Knead the caramel packet that came in the brownie mix box to soften. Cut off one corner and drizzle the caramel in 3 or 4 straight rows lengthwise across the top of the cheesecake batter. Use a butter knife to swirl the caramel over the top in a marble pattern. Bake 30 minutes. Cool on the countertop for 1 hour, then cover and transfer to the fridge for 1 more hour. Cut into 24 squares and serve. Keep refrigerated.
eggs and oil as directed on the brownie mix box
2 packages cream cheese, room temperature
1 egg
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to temperature specified on brownie mix box. In a large bowl, mix together the brownie mix, oil, and eggs as called for on the package instructions. Spread mix evenly in a greased 9 by 13 pan. In the bowl of your electric mixer, beat cream cheese until smooth on medium speed, about 1 minute. With the mixer running, slowly add in the sugar until fully incorporated and no lumps remain. Add in the egg and vanilla and beat until incorporated, 30 seconds. Dollop the cheesecake batter evenly over the brownie batter and smooth to the edges. Knead the caramel packet that came in the brownie mix box to soften. Cut off one corner and drizzle the caramel in 3 or 4 straight rows lengthwise across the top of the cheesecake batter. Use a butter knife to swirl the caramel over the top in a marble pattern. Bake 30 minutes. Cool on the countertop for 1 hour, then cover and transfer to the fridge for 1 more hour. Cut into 24 squares and serve. Keep refrigerated.
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