Best 5 Marbled Cheesecake Brownies Recipes

FUDGY MARBLED CHEESECAKE BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
• Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
• Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
• Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
• Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
• Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
• Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

CHEESECAKE-MARBLED BROWNIES

Steps:

• Make brownie batter:
• Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
• Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
• Make cheesecake batter and bake brownies:
• Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
• Bake until edges are slightly puffed and center is just set, about 35 minutes.
• Serve warm or at room temperature.

MARBLED CHEESECAKE BROWNIES

Steps:

• 1. In a medium bowl, put out the cream cheese & butter to soften for about 15 minutes or so. After that-
• 2. Preheat oven to 350 degrees F. Grease (or spray) bottom only of 13 x 9" pan.
• 3. Beat together the cream cheese & butter. Add the sugar, eggs, flour, and vanilla. Beat until smooth, then set aside.
• 4. Prepare the brownie mix as directed, using the extra egg to make "cake-like brownies." (This usually calls for 3 eggs total.)
• 5. Spread half of the brownie batter into the prepared pan. Pour all of the cream cheese mixture over the brownie batter. Spoon the remaining brownie batter in spots over the top. Gently swirl the two mixtures together with a knife.
• 6. Bake at 350 degrees F. for 30-40 minutes, checking with a toothpick for doneness. Check at 30 minutes first, then add time, if needed.
• 7. Remove from oven & cool completely. Frost with milk chocolate frosting, if desired.

MARBLED CHEESECAKE BROWNIES

Steps:

• 1. Heat oven to 350 degrees. Generously grease bottom only of 13x9 pan.
• 2. In small bowl, beat all filling ingredients until smooth. Set aside.
• 3. In large bowl, sit together butter, sugar, and vanilla. Add eggs and beat well. Add other ingredients beating until well blended.
• 4. Spread 1/2 brownie batter into prepared pan. Pour cream cheese mix over batter, spreading to cover. Place spoonfuls of remaining brownie batter over cream cheese. Marble by pulling knife through batter in wide curves.
• 5. Bake at 350 for about 30-35 minutes. Be careful to not overbake.
• 6. Cool completely. Refrigerate for 1 hour before serving. Store in refrigerator.

BAILEYS CHEESECAKE-MARBLED BROWNIES RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray. For the Cheesecake Batter In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside. For the Brownie Batter In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.) In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix. Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)