Cream Cheese Marbled Brownies
Total Time
3 hours 30 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 3 ounces cream cheese, room temperature
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
- 1 1/4 cups (5 ounces) cake flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 6 ounces unsweetened chocolate, chopped fine
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
- 2 1/4 cups (15 3/4 ounces) sugar
- 4 large eggs
- 1 tablespoon vanilla extract
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Preparation
Step 1
Adjust oven rack to middle position; heat oven to 325°F.
Step 2
Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Spray foil-lined pan with nonstick cooking spray.
Step 3
Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.
Step 4
If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
Step 5
Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
Step 6
Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
Step 7
Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.
Step 8
Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
Step 9
Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
Step 10
Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife.
Step 11
Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes.
Step 12
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.
Step 13
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Chef's notes
Test for doneness before removing the brownies from the oven. If underbaked, the texture will be dense and gummy; if overbaked, they will be dry and cakey.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
