Make sure you have a drink when you eat these. Only the edges of the brownie batter cooked through. The entire center is still batter (raw). It tastes good, but maybe next time the brownies should be cooked a little first?
1 (8-ounce) package cream cheese, softened
2 Tablespoons butter or margarine, softened (I used butter)
1 Tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Ready-to-spread chocolate frosting, if desired (I did not use this)
Orange peel, if desired (I didn't use this either)
1. Preheat oven to 350*F. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
2. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in sweetened condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.
4. Bake 40 to 45 minutes or until top is lightly browned. Cool. Spread with frosting or sprinkle with orange peel, if desired. Cut into bars. Store covered in refrigerator.
Makes 3 to 3-1/2 dozen brownies
This recipe came from the Eagle Brand Collection (2003 issue), ISBN 0-7853-7973-8 However their website offers an updated version here.