4 large eggs, divided
1/4 cup canola oil
2 tbsp water
1 brick (8-oz) cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla
2 tbsp 100% whole-wheat white flour
1/2 cup milk chocolate chips
Spray a 3-quart slow cooker lightly with nonstick cooking spray.
Combine the brownie mix, 2 of the eggs, oil, and water together in a mixing bowl. Spread half the batter into the bottom of the prepared cooker.
Beat the cream cheese and butter together on medium speed of electric mixer until completely blended and creamy; gradually beat in the sugar. Add the remaining 2 eggs, one at a time, beating well after each one. Stir in the vanilla. Fold in the flour and the chocolate chips.
Pour the cream cheese over the brownie mixture in the cookie. Using a large spoon, dollop the remaining batter over the cream cheese mixture. Using a butter knife, swirl the dollops into the cream cheese mixture.
Place lid on cooker and cook on low setting for 5 1/2 hours or until completely set. Using pot holders, carefully remove the insert from the heating unit. Allow to stand 45 minutes before serving.
Note: This is my version of a Mr. Foods recipe.