- 1 package (21 ounces) brownie mix, batter prepared according to package directions
- 2 packages (8 ounces each) cream cheese, softened
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with nonstick cooking spray. Spread half of the brownie batter into the baking pan.
In a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy. Spoon over the brownie batter, then top with the remaining half of the brownie batter.
Using a table knife, cut through the batter and swirl to create a marbled effect. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars and serve, or cover and chill until ready to serve.
- 1 egg white, at room temperature
- 1/4 teaspoon salt
- 1 cup brown sugar, firmly packed
- 1 cup chopped pecans
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.