Cream Cheese Swirl Brownies Recipes

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.

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.

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.

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.

Steps:

• Prepare the brownie batter according to the package instructions, then transfer to a baking dish. Do not bake.
• In a small bowl, stir together the sour cream, brown sugar, cinnamon sugar and vanilla. Drop the mix randomly around the top of the batter. Drag a skewer through the sour cream areas and batter areas to make random streaks and swirls.
• Bake and cool according to the package instructions.

Steps:

• Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
• Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
• Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
• Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.

Steps:

• Preheat oven to 350. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly. In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix. Pour batter into prepared baking pan. !For the Cream Cheese Swirl Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together. Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Top with full sized hershey Bars and return to still warm (but off) oven until lightly melted. Allow to cool. Serve with vanilla ice cream, if desired. Enjoy!

Steps:

• Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.

Steps:

• Preheat oven to 350º F.
• Coat an 8-inch square pan with cooking spray.
• Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well.
• Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan.
• Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well.
• Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.
• Bake until toothpick inserted in center comes out clean, about 20 minutes.
• Allow to cool for 20 minutes before cutting into 16 bars.
• 2 Points per brownie.

Steps:

• In a small bowl mix the cream cheese filling ingredients.
• Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife.
• Bake according to package and serve.
• Enjoy!

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Melt butter.
• Cream sugars and butter.
• Add cocoa powder, stir to combine. You may add up 2 tbs more cocoa powder for a chocolatier taste.
• Add International Delight, stir to combine.
• Add eggs and egg yolk, along with artifical vanilla. Combine well, until mixture is emulsified.
• Sift together flour, baking soda, and salt. Add to batter and gently mix.
• Beat together the second measurement of sugar and the cream cheese. Add the egg, beat together.
• Grease a 9x13 baking pan.
• Pour chocolate batter into pan.
• Pour cream cheese mixture slowly over batter. Swirl using a knife or spoon.
• Bake at 350 for 45 - 55 minutes.

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.