Cream Cheese Swirled Brownies Recipes

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

CREAM CHEESE BOXED BROWNIES RECIPE BY TASTY

Steps:

• In a small bowl mix the cream cheese filling ingredients.
• Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife.
• Bake according to package and serve.
• Enjoy!

CREAM CHEESE SWIRLED BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Melt butter.
• Cream sugars and butter.
• Add cocoa powder, stir to combine. You may add up 2 tbs more cocoa powder for a chocolatier taste.
• Add International Delight, stir to combine.
• Add eggs and egg yolk, along with artifical vanilla. Combine well, until mixture is emulsified.
• Sift together flour, baking soda, and salt. Add to batter and gently mix.
• Beat together the second measurement of sugar and the cream cheese. Add the egg, beat together.
• Grease a 9x13 baking pan.
• Pour chocolate batter into pan.
• Pour cream cheese mixture slowly over batter. Swirl using a knife or spoon.
• Bake at 350 for 45 - 55 minutes.

CREAM CHEESE SWIRLED BROWNIES

Steps:

• Melt 1 cup chocolate chips and butter in a large heavy saucepan over low heat, stirring constantly until smooth.
• Remove from heat; stir in 3 eggs.
• Add flour, 1 cup sugar, baking soda and vanilla.
• Stir well.
• Stir in walnuts and remaining chocolate chips.
• Spread into a greased 13 x 9" pan.
• Beat cream cheese and remaining sugar in small mixing bowl until smooth.
• Beat in 1 egg.
• Drop by spoonfulls over chocolate batter; swirl two mixtures with back of spoon.
• Bake in a 350° preheated oven for 25 to 30 minutes or just until set.
• Cool to room temperature in pan.
• Chill.
• Cut into 1 inch squares.

THE ULTIMATE CREAM CHEESE SWIRLED BROWNIE

Steps:

• Preheat oven to 350°F Grease a 9x13-inch pan with Golden Flavour Crisco. Double this recipe to make three 9-inch pans.
• For cream cheese batter, cream Crisco, cream cheese, and sugar in medium-size bowl until smooth. Beat in eggs, flour, and vanilla thoroughly.
• For brownie, melt Crisco and chocolate in small saucepan over low heat; stir until smooth. Remove from heat and pour into a large mixing bowl.
• Add sugar, eggs, and vanilla, beating well. Combine flour, baking powder, and salt; stir in to chocolate mixture.
• Spread half of brownie batter in pan. Spread cream cheese layer evenly on top. Drop remaining chocolate batter over cheese mixture, spreading gently to cover. Swirl together gently with tip of a knife.
• Bake for 25-30 minutes or until top springs back when lightly touched. Do not overbake. Cool.
• Once the brownies have cooled in the pan a little while, you can cut them, but don't remove them from the pan yet! Let them sit for about 1 hour until they firm up. Then you can remove them from the pan without them getting all squished up. Also, these NEED to be frozen -- you can defrost them slightly or even eat them straight out of the freezer. But DO NOT keep them on the counter!

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350. Grease bottom only of 9 inch square pan with shortening or cooking spray.
• In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
• Make brownie batter as directed on box.
• Spread 3/4 of brownie batter in pan.
• Spoon filling by tablespoonfuls evenly onto brownie batter.
• Spoon remaining brownie batter over filling.
• Cut through mixture with knife several times for marbled design.
• Sprinkle with chocolate chips.
• Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out clean.
• Cool completely, about 1 1/2 hours.
• For 16 brownies, cut into 4 rows by 4 rows.
• Store covered in refrigerator.

CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.