Favorite Chocolate Marbled Brownies
Submitted by deb2kids
Chocolate marbled brownies with a tangy cream cheese swirl baked into a fudgy boxed brownie base, then crowned with warm chocolate frosting. A semi-homemade dessert that tastes anything but.
YIELD
24 servingsPREP
20 minCOOK
40 minREADY
50 minBoxed brownie mix is the shortcut here, but the cream cheese swirl is what sells these. Beating cream cheese with sour cream, sugar, an egg, and a splash of vanilla gives you a tangy, almost cheesecake-like ribbon that bakes into pockets of soft, creamy contrast against the dense fudge brownie.
The layering is where most people go wrong. Use more than half the brownie batter for the bottom or the base will crumble apart when you lift the brownies out. Spread, dollop the cheesecake mix on top, then drag the remaining batter over and swirl with a knife tip. Don’t overdo the swirling. Three or four passes is plenty for that marbled look.
Grease the pan with butter, not nonstick spray. The brownies will stick to spray every time, no exceptions. A 9×11 inch pan works better than the standard 9×13, the smaller footprint gives you taller, fudgier squares.
The warm chocolate topping needs to go on while it’s still pourable. Once it cools, it sets into a glossy, soft frosting that slices clean for bar cookies.
Pro Tips
- Watch your bake time. Boxed mixes vary, and these can be done as early as 20 to 25 minutes depending on your pan and oven.
- Test with a toothpick at the brownie part, not the cheesecake swirl, which stays moist longer.
- Microwave the topping chips in 20-second bursts, stirring between each, instead of using a double boiler. Stir often, since chips hold their shape even when melted.
- Chill before slicing for clean edges. A hot knife wiped between cuts gives bakery-style squares.
Variations
- Stir mini chocolate chips into the cream cheese mixture for extra texture.
- Add a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.
- Swap the cream cheese swirl for a peanut butter version using softened cream cheese, peanut butter, sugar, and an egg.
Ingredients
Directions
In small bowl beat cream cheese until smooth, beat in sour cream, sugar, egg, and vanilla to blend thoroughly.
Prepare brownie batter according to package instructions.
Spread half the batter (My note: More than ½ the batter must be used or the bottom of the brownie crumbles away when removed from the pan) into greased 9×13 baking pan.
Top with cream cheese mixture, then remaining brownie batter, swirl with knife blade to create marbled effect.
Bake 350℉ (180℃), 40 to 45 minutes until pick comes out clean.
Cool on rack. Frost.
Chill to set.
Topping: Melt chocolate chips in double boiler, cool slightly, stir in sour cream.
My Notes: I baked these at 325℉ (160℃) for 20 mins.
So watch your cooking time. Also, use butter to grease the dish and not non-stick spray or the brownie will stick. 13×9×2 inch is not a good size for these, but 9×11 inches is. Original recipe calls for 6 oz chocolate chips and ¾ cup sour cream. Unbalanced. too heavy on sour cream. After making this several times using sour cream, I’ve decided to omit the sour cream and we liked it even better. I prefer to mircowave chocolate chips instead of using the double boiler. Go carefully and slowly, stirring often. You can only tell the chips are melting by stirring. Frost brownies while frosting is still warm; cut into squares.
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