FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
MARBLED CHEESECAKE BROWNIE DESSERT
Cheesecake swirled within brownies and topped with fruit makes every forkful a dessert-lover's paradise!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or use cooking spray) bottom only of 9-inch square pan.
- Make brownie batter as directed on box.--except spread brownie batter in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.
- Bake 37 to 41 minutes or until cream cheese mixture is light brown. Immediately spread fruit on top. Cool completely, about 2 hours. Store covered in refrigerator.
- For serving pieces, cut into 4 rows by 4 rows.
Nutrition Facts : Fat 2, ServingSize 1 Brownie, TransFat 0 g
MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
MARBLED CHEESECAKE BROWNIES
Make and share this Marbled Cheesecake Brownies recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 42m
Yield 1 8x8 pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and chocolate, stir until smooth.
- Beat in sugar, eggs and vanilla.
- Add flour and baking powder, blend well.
- Spread in greased 8x8 baking pan.
- Microwave cream cheese until soft and warm, beat in sugar,egg, and vanilla.
- Spoon over brownie mixture; swirl through batter with a knife.
- Sprinkle with chocolate chips.
- Bake at 350* for 25-30 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 239.6, Fat 14.4, SaturatedFat 8.4, Cholesterol 60, Sodium 104.2, Carbohydrate 27.2, Fiber 1.4, Sugar 20.9, Protein 3.5
MARBLED CHEESECAKE BROWNIES
A great friend & co-worker from my previous school, Nancy P., shared this recipe after bringing these goodies to a Moving On Party in November of 2003. I'll confess that I've made them with a homemade brownie recipe & using a brownie mix and (shhh...) I can't tell the difference. Now, I feel better after that confession. ...
Provided by Fran Miller
Categories Other Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, put out the cream cheese & butter to soften for about 15 minutes or so. After that-
- 2. Preheat oven to 350 degrees F. Grease (or spray) bottom only of 13 x 9" pan.
- 3. Beat together the cream cheese & butter. Add the sugar, eggs, flour, and vanilla. Beat until smooth, then set aside.
- 4. Prepare the brownie mix as directed, using the extra egg to make "cake-like brownies." (This usually calls for 3 eggs total.)
- 5. Spread half of the brownie batter into the prepared pan. Pour all of the cream cheese mixture over the brownie batter. Spoon the remaining brownie batter in spots over the top. Gently swirl the two mixtures together with a knife.
- 6. Bake at 350 degrees F. for 30-40 minutes, checking with a toothpick for doneness. Check at 30 minutes first, then add time, if needed.
- 7. Remove from oven & cool completely. Frost with milk chocolate frosting, if desired.
MARBLED CHEESECAKE BROWNIES
I love cheesecake and brownie combos and the marbling is just a pretty touch. You can use your favorite brownie recipe or a mix for this recipe if you'd rather. Be sure to grease the bottom of the pan well; do not over cook and do not under cook. Whew... Got this from an older Pillsbury cookbook (I think...).
Provided by Traci Coleman
Categories Chocolate
Time 1h
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees. Generously grease bottom only of 13x9 pan.
- 2. In small bowl, beat all filling ingredients until smooth. Set aside.
- 3. In large bowl, sit together butter, sugar, and vanilla. Add eggs and beat well. Add other ingredients beating until well blended.
- 4. Spread 1/2 brownie batter into prepared pan. Pour cream cheese mix over batter, spreading to cover. Place spoonfuls of remaining brownie batter over cream cheese. Marble by pulling knife through batter in wide curves.
- 5. Bake at 350 for about 30-35 minutes. Be careful to not overbake.
- 6. Cool completely. Refrigerate for 1 hour before serving. Store in refrigerator.
CHEESECAKE-MARBLED BROWNIES
Categories Cheese Chocolate Dairy Egg Dessert Bake Cream Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 12
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.
MARBLE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
- If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
- In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
- In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
- Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
- Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.
MARBLED CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
- In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
- Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
- Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.
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