Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes May 2009

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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary test

prep:
20 mins
cook:
45 mins
cool:
1 hr
total:
1 hr 65 mins
Yield:
16 (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on 2 sides. Mist foil with cooking spray.

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  • Make swirl: Using a mixer on medium speed, beat cream cheese and butter until creamy. Add egg; beat until smooth. Beat in sugar, flour and vanilla until smooth. Set aside.

  • Make brownies: In a double boiler, melt butter with chocolate, stirring often. Remove from heat; stir in sugar, vanilla and salt. Transfer to a bowl; cool slightly.

  • Using a mixer on medium-low speed, beat eggs into chocolate mixture 1 at a time. Sprinkle flour over mixture and gently stir in.

  • Spread 1/2 of brownie batter in prepared pan. Carefully spread swirl mixture over brownie batter. Spoon remaining brownie batter on top. Use tip of a knife to gently swirl through both batters to form a marble pattern.

  • Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool on a wire rack for at least 1 hour. Remove brownies from pan to cutting board using foil to lift them out. Peel off foil and cut into squares.

Nutrition Facts

217 calories; fat 14g; saturated fat 9g; protein 3g; carbohydrates 22g; fiber 1g; cholesterol 67mg; sodium 55mg.
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