Delicious Marbled Brownie Recipes Make At Home!

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These Fudgy Marbled Cocoa Brownies are moist and wealthy and there’s a scrumptious cream cheese filling marbled in the course of every brownie. When you are making these delicious brownies you’ll need to double the recipe due to the fact they disappear quickly!

Tips:

  • Always use softened cream cheese.
  • Always mix the cream cheese by itself first. Make sure it is smooth and free of all lumps before adding the remaining ingredients.

Ingredients:

Eggs: Eggs act as a binding agent in the batter, however that’s not all. They add richness and shape to the brownies

Flour: We only use 1¼ cup of flour on this recipe. The much less flour, the extra dense and fudgy the brownie. The extra flour, the more cake-like the brownie and we don’t need cakey brownies for this recipe.

Butter: Real butter provides SO MUCH!! taste in baked goods. Always use real butter, not margarine, in case you need the purest and excellent taste.

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  • Course: Desert
  • Cuisine: American
  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Total time: 1 hour 5 minutes

INGREDIENTS: 

MAKES 24 
  • 225g/8oz plain (semi sweet) chocolate 
  • 75g/3oz/6 tsp butter 
  • 4 eggs 
  • 300g/11oz/generous 1½ cups caster (superfine) sugar 
  • 150g/5oz/1¼ cups plain (all-purpose) flour 
  • 2.5ml/½ tsp salt 
  • 5ml/1 tsp baking powder 
  • 10ml/2 tsp vanilla extract 
  • 115g/4oz/⅔ cups walnuts, chopped
FOR THE PLAIN MIXTURE 
  • 50g/2oz/¼ cup butter, at room temperature 
  • 175g/6oz/¾ cup cream cheese 
  • 90g/3½oz/½ cup caster (superfine) sugar 
  • 2 eggs 
  • 25g/1oz/¼ cup plain (all-purpose) flour 
  • 5ml/1 tsp vanilla extract.

STEPS:

  1. Preheat the oven to 180°C/350°F/Gas 4. Line a 33 x 23cm/13 x 9in tin (pan) with baking parchment and grease. 
  2. Melt the chocolate and butter over exceptionally low heat, stirring constantly. Set aside to cool. 
  3. Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue beating until blended. Sift over the flour, salt and baking powder, and fold to combine. 
  4. Stir in the cooled chocolate mixture. Add the vanilla and walnuts. Measure and set aside 475ml/16fl oz/ 2 cups of the chocolate mixture. 
  5. For the plain mixture, cream the butter and cream cheese with an electric mixer. 
  6. Add the sugar and continue beating until blended. Beat in the eggs, flour and vanilla. 
  7. Spread the unmeasured chocolate mixture in the tin. Pour over the plain mixture. Drop spoonfuls of the reserved chocolate mixture on top. 
  8. With a palette knife (metal spatula), swirl the mixture to marble. Do not blend completely. Bake until just set, 35-40 minutes. Turn out when cool and cut into squares for serving.