CREAM CHEESE SWIRL BROWNIES
I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. -Heidi Johnson, Worland, Wyoming
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN-CREAM CHEESE SWIRL BROWNIES
Steps:
- Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.
CREAM CHEESE SWIRL BROWNIES
Who says beautiful desserts have to be hard to make? Not Betty! Thanks to Betty Crocker™ Supreme original brownie mix, these beautiful brownies with cream cheese look like fancy bakery treats, but they come together with just 15 minutes of prep work on your part.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
- Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 22 g, TransFat 0 g
SCREAM! CHEESE SWIRL BROWNIES
Great for Halloween party! Brownie mix and cream cheese swirl into baked classic. Betty Crocker web site. Cooling time 1 hour & chilling time, at least 1 hour.
Provided by Manami
Categories Bar Cookie
Time 45m
Yield 24 brownies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
- In large bowl, stir brownie ingredients until well blended.
- Spread 3/4 of brownie batter in pan.
- Spoon filling by tablespoonfuls evenly onto brownie batter.
- Spoon remaining brownie batter over filling.
- For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
- Bake 26 to 30 minutes or until set.
- Cool completely at room temperature, about 1 hour.
- Refrigerate at least 1 hour until chilled.
- For brownies, cut with plastic knife into 6 rows by 4 rows.
- Store covered in refrigerator.
- *High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions--except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.
Nutrition Facts : Calories 184.2, Fat 10.1, SaturatedFat 2.8, Cholesterol 34.2, Sodium 110.2, Carbohydrate 22.7, Sugar 2.1, Protein 2.4
CREAM CHEESE SWIRL BROWNIES
The most perfect brownie recipe I have ever made. They're soft, yet sturdy and the perfect amount of chocolate- not to sweet or rich... just right. And, wonderful presentation, too! I would be proud to serve these to company any day!! One warning, the pan size specified is uncommon and not one that I own. I use a 15 1/2 x 10 1/2 pan and bake them for 35-40 minutes. They are done when set in the middle- do not let get brown on top.
Provided by Munchkin Mama
Categories Bar Cookie
Time 55m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
- Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
- In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
- Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
- Sprinkle chocolate chips evenly over the top.
- Bake at 375 for 20-25 minutes or until the center is set.
CREAM CHEESE SWIRL BROWNIES
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Bar Cookie
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 16
Steps:
- Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
- Reduce heat to low; cook until chocolate melts.
- Set aside to cool.
- Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
- Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
- Set aside.
- Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
- Gradually add 3/4 cup sugar, beating well.
- Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
- Stir in cooled chocolate, flavorings, and pecans.
- Pour half of chocolate batter into a greased 8 inch square pan.
- Spread with cheese mixture; top with remaining chocolate batter.
- Cut through mixture in pan with a knife to create a marbled effect.
- Bake at 350F for 35 to 40 minutes.
- Cool on wire rack; cut into squares.
MINT CREAM CHEESE SWIRL BROWNIES
This is a variation of the One-Bowl Brownies recipe from the Baker's Unsweetened Chocolate package, which is my go-to brownie recipe, made better by the addition of melted mint chips. If you want to go really minty, you could add a little dash of peppermint extract to the mix, but I think it was pleasantly minty without it.
Provided by elastigirl
Categories Bar Cookie
Time 55m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
- In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
- Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
- Add 1 cup flour and stir until flour is completely incorporated.
- In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
- Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
- Spread the chocolate mixture into the greased foiled pan.
- Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
- Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).
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