Marmalade Brownies Recipes

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CHOCOLATE-ORANGE MARMALADE BROWNIES



Chocolate-Orange Marmalade Brownies image

Chocolate and orange together -- one of my favorite flavor combinations. I found this recipe after a neighbor gave me a gift of some homemade orange marmalade, way too much for us to have on toast alone.

Provided by Mirj2338

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 10

1 1/2 cups pecans or 1 1/2 cups walnuts
10 tablespoons unsalted butter
5 ounces unsweetened chocolate
1 cup good-quality orange marmalade
3 tablespoons vanilla extract
1 teaspoon orange extract
1 cup bleached all purpose flour
1/2 teaspoon salt
4 large eggs
1 1/3 cups granulated sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
  • Remove and cool, then break them into pieces and reserve.
  • Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
  • In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
  • Cover and heat until the chocolate is almost completely melted.
  • Remove from the heat.
  • Uncover and stir until smooth.
  • Add the marmalade, stirring until it has melted and combined with the chocolate.
  • Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
  • Sift the flour and salt and reserve.
  • In the bowl of a mixer or by hand, beat the eggs until frothy.
  • Add the sugar and beat until light colored and thickened (about 5 minutes).
  • With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
  • Add the flour and salt.
  • Scrape the bowl and beat just until the flour has been combined.
  • Do not overbeat.
  • By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
  • Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan.
  • Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
  • Full flavor develops after 24 hours.
  • Serve alone or topped with ice cream.

MARMALADE BROWNIES



Marmalade Brownies image

Make and share this Marmalade Brownies recipe from Food.com.

Provided by Debbie R.

Categories     Bar Cookie

Time 50m

Yield 1 pan

Number Of Ingredients 9

1/3 cup unsalted butter
2 ounces unsweetened chocolate
1/2 cup light brown sugar
1/2 cup orange marmalade
2 large eggs, beaten
1/2 teaspoon vanilla
2/3 cup flour
1/2 cup walnuts
1 pinch salt

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square pan.
  • Melt butter and chocolate together over low heat, stirring constantly. Remove from heat.
  • Add sugar and marmalade. Beat until blended.
  • Add eggs and vanilla; mix.
  • Add flour, nuts and salt. Stir to blend.
  • Spread in pan. Bake 25 minutes or until edges begin to pull away from sides of pan.
  • Cool slightly on wire rack.

Nutrition Facts : Calories 2472.8, Fat 139.4, SaturatedFat 64, Cholesterol 534.5, Sodium 442.4, Carbohydrate 303.6, Fiber 16.7, Sugar 205.7, Protein 38.6

MARBLED BROWNIES



Marbled Brownies image

These can be done without the cream cheese marble as well.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 24 (2-inch) brownies

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, plus more for the pan
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped unsweetened chocolate
1 cup all-purpose flour
1/8 teaspoon fine salt
3 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this)
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

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

MARBLED BROWNIES



Marbled Brownies image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield Makes 32 Brownies

Number Of Ingredients 7

1 box (8 oz.) reduced fat cream cheese
1/3 cup sugar
1 egg
1/8 cup milk
½ teaspoon vanilla extract
1 package brownie mix (choose directions for the cake-style brownies)
1 cup M&M'S® Brand Chocolate Candies

Steps:

  • In a mixing bowl, beat the cream cheese with the sugar. Add the egg, milk and vanilla extract. Set aside.
  • Prepare the brownie mix according to the package directions. Spoon 2/3 of the brownie batter into a parchment-lined 9 x 13-inch baking pan. Spoon the reserved cream cheese mixture over the brownie batter. Now scrape the remaining brownie batter over the cream cheese mixture. Swirl the tip of a knife through the batter to make a marbled effect. Press M&M'S® Brand Chocolate Candies into the batter.
  • Bake for 45-50 minutes in a preheated, 350-degree oven until slightly moist in the center. Cool completely before cutting 8x4 into 1½-inch squares.

PHILADELPHIA MARBLE BROWNIES



PHILADELPHIA Marble Brownies image

Rich chocolate brownies have found the perfect complement with the addition of a sweet PHILADELPHIA Cream Cheese mixture. Use your favorite brownie mix for a quick and easy elegant dessert.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h

Yield 32

Number Of Ingredients 5

1 (19.8 ounce) package brownie mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla

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.

Nutrition Facts : Calories 106 calories, Carbohydrate 15.8 g, Cholesterol 13.7 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 82.9 mg, Sugar 2.1 g

MICHELLE'S PEANUT BUTTER MARBLED BROWNIES



Michelle's Peanut Butter Marbled Brownies image

These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!

Provided by MISSMR94

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

2 (3 ounce) packages cream cheese, softened
½ cup peanut butter
¼ cup white sugar
1 egg
2 tablespoons milk
1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
¾ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  • In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
  • In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
  • Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
  • Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 20.7 g, Cholesterol 39.5 mg, Fat 10.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 98.8 mg, Sugar 15.5 g

MARSHMALLOW BROWNIES



Marshmallow Brownies image

"Picnickers of all ages will love these yummy bars loaded with goodies!" predicts Renee Schwebach, a field editor from Dumont, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butterscotch chips
1/2 cup butter, cubed
2 large eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a microwave, melt butterscotch chips and butter; stir until smooth. Cool for 10 minutes. , In a large bowl, beat the eggs, brown sugar and vanilla until blended. Beat in butterscotch mixture. Combine the flour, baking powder and salt; gradually add to batter and beat until mix well. Stir in the marshmallows, chocolate chips and nuts. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely on a wire rack.

Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

MARBLED CHOCOLATE BROWNIES



Marbled chocolate brownies image

Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies

Provided by Jane Hornby

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 40m

Yield Cuts into 16 brownies

Number Of Ingredients 6

200g dark chocolate (70% cocoa)
200g white chocolate (we used Green & Black's)
250g pack unsalted butter , cut into cubes
300g golden caster sugar
4 eggs , beaten
140g plain flour

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.

Nutrition Facts : Calories 379 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium

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