Cream Cheese Swirled Brownies Recipes

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:

• 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:

• 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:

• 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!

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.

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:

• 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:

• 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:

• 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:

• Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
• Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
• Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

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.

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!