Brownies With Cream Cheese Swirl Recipes

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

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 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.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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!

BROWNIES WITH CREAM CHEESE SWIRL

Steps:

• Make swirl
• Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour and vanilla. Set mixture aside.
• Make brownies
• Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips and walnuts.
• Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.

SWIRL BROWNIES

Steps:

• Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
• Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
• Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
• Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.

CREAM CHEESE SWIRL BLONDIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
• Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
• Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
• Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
• Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.
• Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.