Philadelphia Marble Brownies Food

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13- by 9-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 minutes or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated. 2%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron.

PHILADELPHIA MARBLE BROWNIES

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.

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

MARBLED BROWNIES

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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FUDGY MARBLED CHEESECAKE BROWNIES

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.

PHILLY CHEESECAKE BROWNIES

Steps:

• I would use my own brownie recipe but you can use a box mix.
• Prepare the brownie mix as directed on package.
• Pour into greased 13x9 baking pan.
• Beat cream cheese with electric mixer on med.
• speed until smooth.
• Add sugar, mixing until blended.
• Add egg and vanilla; mix just until blended.
• Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.
• Bake at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned.
• Cool; cut into squares.
• Note: Do not use brownie mixes that include syrup pouch.

MARBLE BROWNIES

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.

MARBLED BROWNIES

Steps:

• Preheat oven to 350* and grease 9x13 baking pan.
• Mix brownie mix as directed -- adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside.
• Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla.
• Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer.
• Swirl together with a knife.
• Bake at 350* for 35-40 minutes.
• For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing.
• *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.

MARBLED CHOCOLATE BROWNIES

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.