Cream Cheese Marble Brownies Recipes

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

EASY CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 F degrees.
• Prepare the brownie mix according to package directions (water, oil, eggs).
• Pour into a greased 13x9-inch baking pan.
• Beat cream cheese with electric mixer on medium speed until smooth.
• Add sugar and mix. Add vanilla and egg; mix until well-blended.
• Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.
• Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
• Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

CREAM CHEESE MARBLED CHOCOLATE BROWNIE

Steps:

• PREHEAT oven to 350º F. Grease 9-inch-square baking pan.
• Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
• Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
• Combine flour and salt in small bowl.
• Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy.
• Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed.
• Beat in melted chocolate.
• Stir in flour mixture until blended.
• Spread into prepared baking pan.
• Drop tablespoons of cream cheese mixture randomly over chocolate mixture.
• Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Refrigerate for 1 hour.
• Cut into bars.

MARBLED CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
• In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
• Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
• Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

MARBLED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Whisk the flour and salt in a bowl.
• In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.
• To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

MARBLE BROWNIES

Steps:

• In a large microwave-safe bowl, combine butter and chocolate. Cover and microwave on high for 30-60 seconds; stir until smooth. Beat in sugar, eggs and vanilla. Combine flour and baking powder; gradually add to chocolate mixture until blended. Spread into a greased microwave-safe 8-in. square dish; set aside., In a large microwave-safe bowl, beat cream cheese until fluffy. Beat in the sugar, egg and vanilla until smooth. Spoon over brownie batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Cook, uncovered, at 70% power for 8-10 minutes or until a toothpick comes out clean. Cook on high for 1 minute longer. Remove to a wire rack to cool completely. Store in the refrigerator.

MARBLE CREAM CHEESE BROWNIES

Steps:

• Melt chocolate and 3 of the tablespoons of butter in a small sauce pan over very low heat, stirring constantly.
• Cool and set aside.
• Blend remaining butter with cream cheese until softened.
• Gradually add 1/4 cup of sugar, beating well.
• Blend in 1 egg, 1 Tbs flour, and 1/2 tsp vanilla; set aside.
• Beat 2 eggs until thick and light in color.
• Gradually add 3/4 cup of sugar, beating until thickened.
• Add baking powder, salt, and 1/2 cup of flour.
• Blend in cooled chocolate mixture and nuts, 1 tsp vanilla and 1/4 tsp almond extract.
• Spread 1/2 the chocolate batter in a greased 8 or 9-inch square pan.
• Add cheese mixture, spreading evenly over the chocolate batter.
• Top with tablespoons of the remaining chocolate batter dotted all over the top of the cream cheese layer.
• Zigzag a wide knife through the batter to marble swirl it.
• Bake at 350ºF for 35 to 40 minutes, or until top springs back when lightly pressed in the center.
• Cool cut in bars or squares.
• Makes 16 to 20.