Cream Cheese Marbled Chocolate Brownie Recipes

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.

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.

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.

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.

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.

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

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.

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.

Steps:

• Preheat oven to 350* and grease 9x13 baking pan.
• Mix brownie mix as directed -- adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside.
• Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla.
• Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer.
• Swirl together with a knife.
• Bake at 350* for 35-40 minutes.
• For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing.
• *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.

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.

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.

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.

Steps:

• Heat oven to 325°F.
• Grease bottom of a 13x9x2-inch baking butter.
• Beat butter, cream cheese and sugar in a large bowl until light & fluffy.
• Beat in eggs and vanilla.
• Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.
• Stir in nuts (optional).
• Spread batter into prepared pan.
• Bake 35-40 minutes or just until brownies begin to pull away from sides of pan.
• Cool completely in pan on wire rack.
• Prepare brownie frosting:.
• Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well.
• Add 1 Tablespoon milk and corn syrup.
• Beat until smooth and of spreading consistency.
• Add additional milk, 1/2 teaspoon at a time, if needed.
• Cut into bars and granish.
• Enjoy with a cold glass of milk!

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
• Set aside to cool.
• Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
• Gradually add 1/4 cup of the sugar, creaming until fluffy.
• Stir in 1 egg, 1 tablespoon flour and the almond extract.
• Mix well and set aside.
• Beat the remaining 2 eggs until light and fluffy.
• Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
• Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
• Blend in the cooled chocolate and the vanilla, mixing well.
• Measure out 3/4 cup of the chocolate batter into a dish and set aside.
• Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
• Pour the cream cheese batter evenly over the chocolate batter in the pan.
• Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
• Swirl with a knife to create the marbelized pattern.
• Bake at 350 for 35 minutes.
• Cool completely and cut into squares.
• Store in the refrigerator in an airtight container.