18 oz brownie mix (510 g), prepared according to package instructions
Option 2: From Scratch
2 ¼ cups granulated sugar (450 g)
1 ¼ cups dutch processed cocoa powder (150 g)
1 teaspoon kosher salt
1 teaspoon baking powder
1 ½ cups all-purpose flour (190 g)
1 cup vegetable oil (240 mL)
1 tablespoon vanilla extract
3 large eggs
¼ cup water (60 mL)
Additions
1 cup toasted walnuts (100 g)
8 oz cream cheese (225 g)
⅓ cup granulated sugar (65 g)
1 large egg
1 teaspoon vanilla extract
vanilla ice cream, for serving
rainbow sprinkle, for topping
Nutrition Info
Calories 688
Fat 40g
Carbs 74g
Fiber 3g
Sugar 50g
Protein 10g
How to Make It
1. Step
Position a rack in the center of the oven and preheat to 350°F (180°C).
2. Step
Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
3. Step
OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
4. Step
OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
5. Step
Stir in the walnuts.
6. Step
In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
7. Step
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
8. Step
Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
9. Step
Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
10. Step
Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
11. Step
Serve with a scoop of ice cream and a pinch of sprinkles.
