OREO CREAM CHEESE SWIRL BROWNIES RECIPE - (4.7/5)
Provided by christoph
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Prepare an 8 x 8" baking pan by greasing, set aside. In a mixing bowl prepare the brownie batter according to the "cake like" instructions. Coarse chop the Oreos and fold them into the batter. Pour into the prepared pan. In a small bowl, whisk together the cream cheese, powdered sugar, and vanilla. Drop dollops of the cream cheese mixture over the top of the brownies, and using a knife swirl the cream cheese into the brownies. Bake according to the instructions on the box of mix about 50 - 55 minutes. Cool completely before cutting.
CREAM CHEESE SWIRL BROWNIES
The most perfect brownie recipe I have ever made. They're soft, yet sturdy and the perfect amount of chocolate- not to sweet or rich... just right. And, wonderful presentation, too! I would be proud to serve these to company any day!! One warning, the pan size specified is uncommon and not one that I own. I use a 15 1/2 x 10 1/2 pan and bake them for 35-40 minutes. They are done when set in the middle- do not let get brown on top.
Provided by Munchkin Mama
Categories Bar Cookie
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
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
I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. -Heidi Johnson, Worland, Wyoming
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CREAM CHEESE SWIRL BROWNIES
Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme original brownie mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 22 g, TransFat 0 g
CREAM CHEESE OREO™ SWIRL BROWNIES
This cookie-and-creme treat is over the top! Fudgy brownies are mixed with chopped Oreo™ cookies, swirls of sweet cream cheese and frosting, then topped with a frosting drizzle.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In small bowl, beat 1/2 cup of the frosting and the cream cheese with spoon until well blended. Set aside.
- Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the crushed cookies. Spread in pan. Spoon frosting mixture by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 cup crushed cookies over top; carefully press into brownies. Cool completely, about 1 1/2 hours.
- In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over top. Refrigerate about 30 minutes or until frosting is set. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 21 g, TransFat 0 g
CREAM CHEESE SWIRL BROWNIES
This is a terrific way to dress up a brownie mix. I must confess, instead of topping it with chocolate chips I topped it with peanut butter cups. MMM! Recipe courtesy of www.bettycrocker.com. Tip: To soften cream cheese, microwave for 10 to 15 seconds in a microwavable bowl on high.
Provided by AmyZoe
Categories Dessert
Time 59m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 293.2, Fat 18.6, SaturatedFat 4.3, Cholesterol 42.7, Sodium 140.7, Carbohydrate 31.3, Fiber 0.2, Sugar 4.5, Protein 3.1
BROWNIES WITH CREAM CHEESE SWIRL
Provided by George Panagos
Yield Makes 16
Number Of Ingredients 19
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.
CREAM CHEESE SWIRLED BROWNIES
Make and share this Cream Cheese Swirled Brownies recipe from Food.com.
Provided by ThatJodiGirl
Categories Bar Cookie
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Melt 1 cup chocolate chips and butter in a large heavy saucepan over low heat, stirring constantly until smooth.
- Remove from heat; stir in 3 eggs.
- Add flour, 1 cup sugar, baking soda and vanilla.
- Stir well.
- Stir in walnuts and remaining chocolate chips.
- Spread into a greased 13 x 9" pan.
- Beat cream cheese and remaining sugar in small mixing bowl until smooth.
- Beat in 1 egg.
- Drop by spoonfulls over chocolate batter; swirl two mixtures with back of spoon.
- Bake in a 350° preheated oven for 25 to 30 minutes or just until set.
- Cool to room temperature in pan.
- Chill.
- Cut into 1 inch squares.
Nutrition Facts : Calories 2804.4, Fat 161.8, SaturatedFat 76.1, Cholesterol 608.8, Sodium 817.8, Carbohydrate 327.7, Fiber 15.9, Sugar 244.4, Protein 45.4
CREAM CHEESE SWIRL BROWNIES
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Bar Cookie
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
- Reduce heat to low; cook until chocolate melts.
- Set aside to cool.
- Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
- Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
- Set aside.
- Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
- Gradually add 3/4 cup sugar, beating well.
- Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
- Stir in cooled chocolate, flavorings, and pecans.
- Pour half of chocolate batter into a greased 8 inch square pan.
- Spread with cheese mixture; top with remaining chocolate batter.
- Cut through mixture in pan with a knife to create a marbled effect.
- Bake at 350F for 35 to 40 minutes.
- Cool on wire rack; cut into squares.
THE ULTIMATE CREAM CHEESE SWIRLED BROWNIE
This is a Crisco recipe and is totally decadent. Everyone asked me to make these again. The recipe is made in a 9x13-inch pan, but I find that it doesn't cook evenly that way. I prefer to double the recipe and make it in three 8 or 9-inch square pans. They are a very soft and fudgey brownie. They're best after being frozen and can even be eaten straight out of the freezer.
Provided by Rachchow
Categories Bar Cookie
Time 50m
Yield 54 brownies, 54 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a 9x13-inch pan with Golden Flavour Crisco. Double this recipe to make three 9-inch pans.
- For cream cheese batter, cream Crisco, cream cheese, and sugar in medium-size bowl until smooth. Beat in eggs, flour, and vanilla thoroughly.
- For brownie, melt Crisco and chocolate in small saucepan over low heat; stir until smooth. Remove from heat and pour into a large mixing bowl.
- Add sugar, eggs, and vanilla, beating well. Combine flour, baking powder, and salt; stir in to chocolate mixture.
- Spread half of brownie batter in pan. Spread cream cheese layer evenly on top. Drop remaining chocolate batter over cheese mixture, spreading gently to cover. Swirl together gently with tip of a knife.
- Bake for 25-30 minutes or until top springs back when lightly touched. Do not overbake. Cool.
- Once the brownies have cooled in the pan a little while, you can cut them, but don't remove them from the pan yet! Let them sit for about 1 hour until they firm up. Then you can remove them from the pan without them getting all squished up. Also, these NEED to be frozen -- you can defrost them slightly or even eat them straight out of the freezer. But DO NOT keep them on the counter!
Nutrition Facts : Calories 110.1, Fat 6.6, SaturatedFat 2.7, Cholesterol 27, Sodium 76.6, Carbohydrate 12.1, Fiber 0.4, Sugar 9.3, Protein 1.7
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