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.
MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY
This mesmerizing box of handmade chocolate treats is filled with strawberries, chocolate sandwich cookies, and pretzels swirled in black-, blue-, red-, and purple-dyed white chocolate to create an elegant marble pattern, then decorated in edible gold paint for the perfect finishing touch. It makes the perfect Mother's Day gift or treat for any special person in your life!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h10m
Yield 2 boxes
Number Of Ingredients 23
Steps:
- Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
- Insert a toothpick into the center of the stem end of each strawberry.
- Line a baking sheet with wax paper or parchment paper.
- In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
- Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
- Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
- Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
- Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
- Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
- Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
- Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
- Serve immediately or store the boxes in the refrigerator for up to 3 days.
- Enjoy!
MARBLED CHOCOLATE TREATS
This is a fantastic chocolate treat!! It's so good to make for a child's birthday party for treats - m-m-m-m-m delicious!! A chocolate lover's delight also!!
Provided by Chef mariajane
Categories Candy
Time 15m
Yield 36-48 bars
Number Of Ingredients 4
Steps:
- Line 13x9-inch pan with foil or parchment paper, with ends of foil extending over sides of pan. Arrange graham wafers on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
- Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on medium 1 1/2 - 2 minutes or until chocolate is completely melted when stirred, stirring every 30 seconds. Srir until well blended. Pour over grahams; spread with spatula to cover completely.
- Repeat microwave melting steps with white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for the tiger striped effect.
- Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan, Peel off foil. Cut dessert into bars. Store into tightly covered container in refrigerator.
Nutrition Facts : Calories 86, Fat 5.8, SaturatedFat 2.5, Cholesterol 0.3, Sodium 59.7, Carbohydrate 8.6, Fiber 1.2, Sugar 3.8, Protein 2.1
MARBLED CHOCOLATE BROWNIES
Why have one chocolate when you can have two? Go for all-out luxury with these gooey, moreish marbled brownies
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 40m
Yield Cuts into 16 brownies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
MARBLED CHOCOLATE TREATS
Make and share this Marbled Chocolate Treats recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 20m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
- Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 minute or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
- Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
- Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 84.7, Fat 4.7, SaturatedFat 2.6, Cholesterol 0.7, Sodium 25.3, Carbohydrate 11.3, Fiber 0.7, Sugar 9, Protein 0.9
MARBLED CHOCOLATE BARS
With only four ingredients, these scrumptious chocolate bars with pockets of rich cream cheese are perfect for taking to a potluck. They're quick to assemble, don't need frosting and are easy to transport and serve. Best of all, folks love them!" -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MARBLED CHOCOLATE TEA BREAD
The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Provided by Millereg
Categories Breads
Time 2h
Yield 10 slices, 5 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
- Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
- Fold in the flour.
- Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
- Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
- Stir into the remaining cake mixture with the cocoa powder.
- Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
- Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
- Turn out onto a wire rack to cool.
- Serve cut into slices.
MARBLED-CHOCOLATE GRAHAM CRACKERS
Marbled-Chocolate Graham Crackers are a melt and pour recipe made with graham crackers and peanut butter. Our Marbled-Chocolate Graham Crackers are so simple and yet so glorious.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 18 servings.
Number Of Ingredients 4
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom.
- Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams.
- Melt white chocolate as directed on package. Drop spoonfuls over semi-sweet chocolate; swirl gently with knife.
- Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 3 g
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