1 pkg. Duncan Hines Brownie mix, regular size
1 pkg. (3 oz.) cream cheese
3 tbsp. butter
1/4 c. sugar
3 eggs, total in recipe
1 tbsp. flour
1/2 tsp. vanilla

CREAM CHEESE MIXTURE:

Soften the cream cheese and butter; beat together. Add the sugar, 1 egg, flour and vanilla; beat until smooth and set aside.

BROWNIE BATTER:

Empty brownie mix and chocolate flavor packet into medium size bowl. Add 2 tablespoons water and 2 eggs. Mix by hand about 50 strokes.

Pour half the brownie batter into a greased 8 or 9 inch square pan; pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Pull knife through batter in wide curves to create a swirled appearance.

Bake at 350 degrees in an 8 x 8 inch pan for 35 to 40 minutes, or in a 9 x 9 inch pan for 30 to 35 minutes. Cool and frost with recipe below.

EASY MILK CHOCOLATE FROSTING:

(Frosts one pan of brownies). Melt 2 tablespoons butter in a medium saucepan. Stir in 1 tablespoon cocoa until dissolved. Add 1 cup confectioners' sugar, 1 tablespoon milk and 1 teaspoon vanilla. Stir until smooth. Add more milk if needed for a soft spreading consistency. Frost brownies; let set until firm; cut into squares.