1 pkg. brownie mix (family size) (Duncan Hines)
2 pkgs. cream cheese (3 oz. each)
5 tbsp. butter
1/3 c. sugar
5 eggs
2 tbsp. flour
3/4 tsp. vanilla

Soften the cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla; beat until smooth. Set aside.

Empty brownie mix and chocolate flavor packet into medium size bowl. Add 2 tablespoons water and 3 eggs. Mix by hand about 50 strokes. Pour half the batter into greased 9x13 inch pan; pour all the cream cheese mixture over he 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 look. Bake 350 degrees 35-40 minutes or until done. Cool and frost.

MILK CHOCOLATE FROSTING:

Melt 3 tablespoons butter in medium saucepan. Stir in 2 tablespoons cocoa until dissolved.

Add: 2 tbsp. milk 1 tsp. vanilla

Stir until smooth. Add more milk if necessary to make a soft spreading consistency. (Frosts one 9x13 inch pan of brownies.)