Marbled Cheesecake Brownie Dessert Recipes

MARBLED CHEESECAKE BROWNIE DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or use cooking spray) bottom only of 9-inch square pan.
• Make brownie batter as directed on box.--except spread brownie batter in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.
• Bake 37 to 41 minutes or until cream cheese mixture is light brown. Immediately spread fruit on top. Cool completely, about 2 hours. Store covered in refrigerator.
• For serving pieces, cut into 4 rows by 4 rows.

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.

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 CHEESECAKE BROWNIES

Steps:

• Melt butter and chocolate, stir until smooth.
• Beat in sugar, eggs and vanilla.
• Add flour and baking powder, blend well.
• Spread in greased 8x8 baking pan.
• Microwave cream cheese until soft and warm, beat in sugar,egg, and vanilla.
• Spoon over brownie mixture; swirl through batter with a knife.
• Sprinkle with chocolate chips.
• Bake at 350* for 25-30 minutes, until a toothpick comes out clean.

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.