1 1/2 cups + 1/4 cup Sugar
3/4 cup All-purpose Flour
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Large Eggs whole, plus 1 Egg Yolk
4-6 drops Red Food Coloring (or green)
3/4 cup Oil
1/2 tsp. Salt
4 tsp. Vanilla Extract
8 oz. Cream Cheese, softened
1 cup Andes Creme De Menthe crumble pieces
Preheat oven to 350 Degrees F. Spray or line a 13×9 baking pan, set aside.
In a medium bowl, combine the 1 1/2 cups Sugar, Flour, Cocoa Powder, Baking Powder, 3 Eggs, Oil, Salt and Vanilla Extract until well-mixed.
In a separate bowl, mix the softened Cream Cheese, Egg Yolk, 1/4 cup Sugar, and Food Coloring until smooth. Stir in the Andes crumble pieces.
Pour 1/2 of the chocolate mixture into the pan. Drop spoonfuls of the Cream cheese mixture randomly over top. Cover with remaining chocolate mixture. Use a knife to swirl it around well.
Bake for 20-30 minutes, or until toothpick comes out clean.
***Notes: This amount is for the normal, thin layer brownies. I usually double this size batch for thicker, more moist brownies.