Cream Cheese Marbled Chocolate Brownie Recipes

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.

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.

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.

BAKER'S ONE BOWL CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 2 cups sugar; stir until well blended. Add 4 eggs; mix well. Stir in 1 cup flour until well blended; spread into prepared pan.
• Beat cream cheese and remaining sugar, egg and flour in same bowl with whisk until well blended. Spoon 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. Use foil handles to lift brownies from pan before cutting to serve.

CREAM CHEESE MARBLED CHOCOLATE BROWNIE

Steps:

• Preheat oven to 350 degrees 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.

CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

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.

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.
• Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

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.

CHEESECAKE-MARBLED BROWNIES

Steps:

• Make brownie batter:
• Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
• Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
• Make cheesecake batter and bake brownies:
• Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
• Bake until edges are slightly puffed and center is just set, about 35 minutes.
• Serve warm or at room temperature.

WARM CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.
• Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.
• In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.
• Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.
• Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

MARBLED CHOCOLATE BROWNIES

Steps:

• Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn't touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
• Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
• Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
• Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.

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.