Zebra Brownies Recipes

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:

• 1. In saucepan, add raspberries and 1 T sugar. Heat on low for about 5 minutes stirring toward end to bring out the juice to create a syrup like mixture. Store in fridge until cool.
• 2. Heat oven to 350 degrees.
• 3. Prepare brownie mix according to box directions. Set aside.
• 4. In separate bowl, cream the cream cheese, sugar, vanilla and eggs until mixture is smooth.
• 5. In prepared 12x16 pan, pour 3/4 of brownie mix and spread evenly.
• 6. Pour cream cheese mixture over top and spread to completely cover brownie mix.
• 7. Add remaining brown mixture in spoonfulls over top of cream cheese mixture. Do the same with the raspberry mixture.
• 8. Run a knive in lines, alternating directions through the batter to create Zebra pattern.
• 9. As this was a large pan, it took about an hour to cook. Check frequently for doneness.

Steps:

• 1. Heat oven to 350 degrees, Greese Bottom of pan.
• 2. Stir Brownie Mix,Water,Oil and Eggs into medium bowl until well mixed. Pour 3/4 of the mix into pan, spread out equally.
• 3. In a seprate bowl, Blend together Cream Cheese,Vanilla,Sugar and Egg until smooth.
• 4. Spoon Filling Mix evenly onto brownie batter, Pour remaining brownie batter over filling mix. Run knife through mixture several times for marble effect.
• 5. Bake for 40-45 minutes or until toothpick comes out clean from the middle of brownies. Cool Brownies completely, serve and enjoy!

Steps:

• Preheat oven to 350, grease 9x13 pan.
• For the bottom layer, cream butter and 2 cups of sugar.
• Add cocoa and 4 eggs.
• Mix thoroughly on low speed.
• Add 1 cup flour and 1 tsp vanilla, mixing again.
• Pour into pan.
• For the top layer, in a clean bowl mix cream cheese and 1 1/2 cups sugar on high until smooth.
• Add 5 eggs and mix on low speed.
• Add 1 1/2 teaspoons vanilla, 1/2 cup flour mix again.
• Pour this over chocolate layer, swirling a bit to give it a zebra effect.
• Bake 45 minutes or until center sets.

Steps:

• Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
• In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
• Set aside.
• In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
• Spread half of the batter in prepared pan.
• Pour cream cheese mixture over batter, spreading to cover.
• Place spoonfuls of remaining batter on top of cream cheese.
• Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
• Bake at 350* for 30-35 minutes.
• DO NOT OVERBAKE.
• Cool; for ease in cutting, refrigerate at leas1 1 hour.
• Cover tightly and store in refrigerator.

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.

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.

Steps:

• 1. Heat oven to 350* Generously grease bottom only of a 13x9" pan. In small bowl blend first 4 ingredients; beat at medium speed till smooth, about 1 minute. Set aside.
• 2. In a large bowl, combine all brownie ingredients; beat 50 strokes with a spoon. Spread half of batter in prepared pan. Pour cream cheese mixture over batter, spreading to cover. Place spoonfuls of remaining batter on top of cream cheese. Marble by pulling knife through batter in wide curves, then turn pan and repeat.
• 3. Bake at 350* for 30-35 minutes. DO NOT OVERBAKE. Cool; for ease in cutting, refrigerate at least 1 hour. Cover tightly and store in refrigerator.

Steps:

• 1. Preheat oven to 350, grease 9x13 pan. For the bottom layer, cream butter and 2 cups of sugar. Add cocoa and 4 eggs. Mix thoroughly on low speed. Add 1 cup flour and 1 tsp vanilla, mixing again. Pour into pan. For the top layer, in a clean bowl mix cream cheese and 1 1/2 cups sugar on high until smooth. Add 5 eggs and mix on low speed. Add 1 1/2 teaspoons vanilla, 1/2 cup flour mix again. Pour this over chocolate layer, swirling a bit to give it a zebra effect. Bake 45 - 55 minutes or until center sets.