Marbled Chocolate Brownies Recipes

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.
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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 170 degrees celcius (150 degrees fan forced).
• Grease a 20cm square cake tin, then line with baking paper, allowing paper to overhang on 2 sides.
• Place half of the butter and half of the sugar into one mixing bowl, then the other half of the butter and sugar into another bowl.
• Place dark chocolate into one of the bowls and white chocolate into the other.
• Bring two saucepans of water to a simmer. Place bowls over saucepans of simmering water, and stir each gently until mixture is smooth. Remove from heat and allow to cool slightly.
• Add one egg to each bowl, add vanilla to the white chocolate mixture. Whisk each mixture until combined.
• Sift half of the flour into each bowl and fold until combined.
• Drop alternating spoonfuls of each mixture into the prepared pan. Using the end of the spoon, gently swirl the mixture to give it a marbled effect. Be careful not to mix too much.
• Bake for 35 minutes, or until the centre is just firm. Allow to cool completely in the pan before cutting and serving.

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:

• Make brownie:
• Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. Cool brownies completely in pan on rack.
• Make topping:
• Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Spread over brownie.
• Stir white chocolate in top of double boiler over barely simmering water until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut into small squares. (Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.)

Steps:

• Heat oven to 350ºF.
• Microwave butter and chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted, stirring after 45 sec. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and cocoa powder; mix well.
• Spread onto bottom of 9-inch square pan sprayed with cooking spray. Top with small spoonfuls of peanut butter; swirl gently with knife. Sprinkle with salt.
• Bake 18 to 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

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:

• 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:

• 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 350.
• Grease a 13×9 inch baking pan or line the pan with parchment paper.
• In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth.
• In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
• Separate half the batter into another bowl. Stir 1 cup of chocolate chips or chunks into one half.
• Into the other half, mix in cocoa and/or 1/2 c melted chocolate chips.
• Drop the blondie batter into the pan by heaping spoonfulls, leaving some space in between.
• Then, add the chocolate batter and use a knife to marble the two together in the pan.
• Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool.