Just try to imagine a big, warm, super-moist and dense brownie filled with tunnels of thick, drippy and cinnamony sweetness, studded with crunchy pecans and then topped with a thick cream cheese spiral of frosting.
First prepare the swirl, and set aside! In a medium bowl combine all of the swirl ingredients until it’s thick and blended.
box of white cake mix, or any flavor you'd like
Mix together the cake batter with the cream, butter and vanilla, and pour it 3/4 of the way into the cake pan. You might have some batter left over… make some mini brownie bites, or something!
Add dollops of the swirl into the cake batter, and use a knife or chopsticks to swirl it around in pretty cinnamon roll-ish designs.
Place the pan onto a sheet pan to protect your oven in the event of a slight spill- over.
Into the oven at 350 for approx. 35-40 minutes, or until it’s cooked through. Let it cool completely before flipping it out of the pan.
Flip that baby out.
store-bought cream cheese frosting to top brownies
Top it with the cream cheese frosting.
Cut it up into brownie-sized pieces.
Equipment: A 9″ round cake pan for that cinnamon roll look, or any cake pan will work, too. Spray it with non-stick spray!