Marbled Cherry Brownies Recipes

Steps:

• Prepare Cherry Cream Filling; set aside.
• Cherry Cream Filling: Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended.
• Add egg, vanilla and almond extract; beat well. (Mixture will be thin.)
• Stir in cherries.
• Heat oven to 350°F Grease 9-inch square baking pan.
• For Brownies: Stir butter and cocoa in small bowl until well blended; cool slightly.
• Beat eggs in medium bowl until foamy. Gradually add sugar and vanilla, beating until well blended.
• Stir together flour, baking powder and salt; add to egg mixture.
• Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling.
• Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
• Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
• Cool; cut into squares.
• Cover and refrigerate leftover brownies. Bring to room temperature to serve.

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.

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.

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.

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.
• Copyright 2003 Television Food Network, G.P. All rights reserved

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.

Steps:

• In a mixing bowl, beat the cream cheese with the sugar. Add the egg, milk and vanilla extract. Set aside.
• Prepare the brownie mix according to the package directions. Spoon 2/3 of the brownie batter into a parchment-lined 9 x 13-inch baking pan. Spoon the reserved cream cheese mixture over the brownie batter. Now scrape the remaining brownie batter over the cream cheese mixture. Swirl the tip of a knife through the batter to make a marbled effect. Press M&M'S® Brand Chocolate Candies into the batter.
• Bake for 45-50 minutes in a preheated, 350-degree oven until slightly moist in the center. Cool completely before cutting 8x4 into 1½-inch squares.

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.