Golden River Brownies

  • 1 pkg. brownie mix
  • 1/2 c. margarine, softened
  • 1/3 c. creamy peanut butter
  • 1 egg
  • 2 pkgs. reduced fat Neufchatel cheese
  • 1/3 c. creamy peanut butter
  • 1 c. sugar
  • 3 T. flour
  • 1/3 c. nonfat sour cream
  • 2 tsp. vanilla
  • 2 eggs
  • 12 unwrapped caramels
  • 3 T. heavy whipping cream

Preheat oven to 325 degrees and grease the bottom of a 9x13" baking pan.

In a large bowl, combine brownie mix, margarine, 1/3 c. peanut butter, and egg. Mix with electric mixer until soft dough forms. Using a clean spatula, press the dough into the bottom of the baking pan. Clean the mixing bowl, spatula, and electric beaters.

Using the mixing bowl again, combine Neufchatel cheese and remaining peanut butter. Beat until smooth. Add sugar, flour, sour cream, and vanilla and beat until smooth. Add eggs, one at a time, mixing until well blended. Using the spatula, spread the cheese mixture over the brownie base.

Place the caramels and whipping cream in a small saucepan over low heat. Mix constantly until caramels are melted and blended. Spoon caramel over the top of the cheese filling and pull knife through batter in wide curves to swirl.

Bake at 325 degrees for 35 minutes or until the center is firm and the edges are light golden brown. Cool for at least 30 minutes. If desired, refrigerate for an hour before serving for a summer treat.

  • Yields: 9x13" pan
  • Preparation Time: 1 hour, 30 minutes
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