Best 13 Marbled Brownies Recipes

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Indulge in the delectable delight of marbled brownies, a harmonious blend of chocolate and vanilla flavors swirled together to create a stunning visual masterpiece. These brownies boast a rich, fudgy center and a crisp outer layer, offering a satisfying textural contrast in every bite. But the journey doesn't end there – this article presents a collection of delectable variations, each adding a unique twist to the classic marbled brownie experience. From the nutty crunch of pecan marbled brownies to the vibrant swirl of red velvet swirled brownies, there's a flavor combination to tantalize every palate. So embark on this culinary adventure and discover the perfect marbled brownie recipe to satisfy your sweet cravings.

Let's cook with our recipes!

PEANUT BUTTER MARBLED BROWNIES



Peanut Butter Marbled Brownies image

With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 5

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup creamy or crunchy peanut butter

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
  • In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
  • Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g

FUDGY MARBLED CHEESECAKE BROWNIES



Fudgy Marbled Cheesecake Brownies image

Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 16 brownies

Number Of Ingredients 9

2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon fine salt
1 3/4 cup all-purpose flour (see Cook's Note)
4 ounces semisweet chocolate, chopped
2 1/3 cups sugar
5 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract

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.

MARBLED CHOCOLATE BROWNIES



Marbled Chocolate Brownies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 9 brownies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
6 large eggs, at room temperature
One 8-ounce package cream cheese, softened
1/2 cup confectioners' sugar (see Cook's Note)
1/2 teaspoon vanilla extract

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.

CHEESECAKE-MARBLED BROWNIES



Cheesecake-Marbled Brownies image

Categories     Cheese     Chocolate     Dairy     Egg     Dessert     Bake     Cream Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 12

For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

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 BROWNIES



Marbled Brownies image

These can be done without the cream cheese marble as well.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 24 (2-inch) brownies

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, plus more for the pan
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped unsweetened chocolate
1 cup all-purpose flour
1/8 teaspoon fine salt
3 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this)
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

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

MARBLED BROWNIES



Marbled Brownies image

A rich, yummy brownie with a cream cheese swirl and a thin chocolate-y icing. Starts with a brownie mix, and makes a 9x13 pan. This is a recipe my mom has made for years. **Note: the 1 egg and 1/4 c. oil in ingredients is for the brownie mix I use; prepare your mix as directed on the box, if it calls for more or less oil, water, etc. **

Provided by newspapergal

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 14

19 1/2 ounces brownie mix
1 egg
1/4 cup oil
6 ounces cream cheese, softened
5 tablespoons butter, softened
1/2 cup sugar
2 eggs
2 tablespoons flour
1 teaspoon vanilla
3 tablespoons margarine or 3 tablespoons butter
2 tablespoons cocoa
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350* and grease 9x13 baking pan.
  • Mix brownie mix as directed -- adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside.
  • Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla.
  • Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer.
  • Swirl together with a knife.
  • Bake at 350* for 35-40 minutes.
  • For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing.
  • *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.

FUDGY HAZELNUT BROWNIES WITH MARBLED CHOCOLATE GLAZE



Fudgy Hazelnut Brownies with Marbled Chocolate Glaze image

Categories     Cookies     Mixer     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 6 dozen

Number Of Ingredients 12

For brownie
2 1/2 cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter
1 cup sugar
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 cup coarsely chopped toasted hazelnuts
For topping
12 ounces semisweet chocolate, chopped
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

  • Make brownie:
  • Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. Cool brownies completely in pan on rack.
  • Make topping:
  • Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Spread over brownie.
  • Stir white chocolate in top of double boiler over barely simmering water until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut into small squares. (Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.)

MARBLED PEANUT BUTTER BROWNIES



Marbled Peanut Butter Brownies image

Provided by Food Network

Time 45m

Yield 24 bars

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
2/3 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup firmly packed brown sugar
3/4 cup Smucker's® Natural Creamy Peanut Butter, stirred
or Jif® Creamy Peanut Butter
1/4 cup butter, softened
2 large eggs
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips, melted and cooled

Steps:

  • HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
  • COMBINE flour, baking powder and salt in small bowl.
  • COMBINE brown sugar, peanut butter and butter in bowl of electric mixer. Beat until light and creamy. Add eggs and vanilla. Beat until fluffy. Stir in flour mixture just until blended. Spread in prepared pan.
  • DRIZZLE melted chocolate over batter. Using a small, sharp knife, swirl the chocolate into the top of the batter to create a marbled effect.
  • BAKE 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 24 bars.

BLONDIE & CHOCOLATE MARBLED BROWNIES



Blondie & Chocolate Marbled Brownies image

Make and share this Blondie & Chocolate Marbled Brownies recipe from Food.com.

Provided by ellie3763

Categories     Bar Cookie

Time 45m

Yield 1 9x13 pan, 24 serving(s)

Number Of Ingredients 10

2/3 cup vegetable oil
2 1/4 cups light brown sugar
2 2/3 cups plain flour
3 eggs
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chips or 1 cup semisweet chocolate chunk
1/2 cup chopped nuts
1/4 cup cocoa
1/2 cup chocolate chips, melted

Steps:

  • Preheat oven to 350.
  • Grease a 13×9 inch baking pan or line the pan with parchment paper.
  • In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth.
  • In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
  • Separate half the batter into another bowl. Stir 1 cup of chocolate chips or chunks into one half.
  • Into the other half, mix in cocoa and/or 1/2 c melted chocolate chips.
  • Drop the blondie batter into the pan by heaping spoonfulls, leaving some space in between.
  • Then, add the chocolate batter and use a knife to marble the two together in the pan.
  • Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool.

MARBLED CHEESECAKE BROWNIES



Marbled Cheesecake Brownies image

A great friend & co-worker from my previous school, Nancy P., shared this recipe after bringing these goodies to a Moving On Party in November of 2003. I'll confess that I've made them with a homemade brownie recipe & using a brownie mix and (shhh...) I can't tell the difference. Now, I feel better after that confession. ...

Provided by Fran Miller

Categories     Other Desserts

Time 45m

Number Of Ingredients 9

8 oz cream cheese, softened
5 Tbsp butter or margarine, softened
1/3 c sugar
2 eggs & 3 more eggs for the brownies
2 Tbsp flour
3/4 tsp vanilla extract
1 family-size brownie mix, using 13 x 9
oil, eggs, water, as directed on brownie mix
1 container milk chocolate frosting, optional

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.

TOUCHDOWN PEANUT BUTTER MARBLED BROWNIES RECIPE - (5/5)



Touchdown Peanut Butter Marbled Brownies Recipe - (5/5) image

Provided by smleonard

Number Of Ingredients 15

Peanut butter filling:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup Hershey's cocoas
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Hershey's milk chocolate chips
2 packages (3 oz. each) cream cheese, softened
1/2 cup Reese's peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Steps:

  • Peanut butter filling: In a small mixing bowl, beat all ingredients until smooth and creamy Heat oven to 350 degrees. Grease 13x9 pan. Prepare peanut butter filling. Place butter in large microwavable bowl. Microwave on HIGH 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35-40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

MARBLED CHEESECAKE BROWNIES



Marbled Cheesecake Brownies image

I love cheesecake and brownie combos and the marbling is just a pretty touch. You can use your favorite brownie recipe or a mix for this recipe if you'd rather. Be sure to grease the bottom of the pan well; do not over cook and do not under cook. Whew... Got this from an older Pillsbury cookbook (I think...).

Provided by Traci Coleman

Categories     Chocolate

Time 1h

Number Of Ingredients 14

FILLING
8 oz pkg cream cheese, softened
1/4 c sugar
1/2 Tbsp vanilla
1 egg
BROWNIES
1 c butter, melted
2 c sugar
2 tsp vanilla
4 eggs
1 c flour
3/4 c cocoa
1/2 tsp baking powder
1/4 tsp salt

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)



Baileys Cheesecake-Marbled Brownies Recipe - (4.8/5) image

Provided by á-43062

Number Of Ingredients 18

For the Cheesecake Batter
8 ounces cream cheese, preferably Philadelphia brand
1/3 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
2 tablespoons Baileys Irish Cream
2 tablespoons all purpose flour
For the Brownie Batter
5 tablespoons unsalted butter
4 ounces bittersweet or semisweet chocolate, finely chopped
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup Baileys Irish Cream
1/4 teaspoon salt
3/4 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
2 tablespoons cocoa powder

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.)

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
  • To make the brownies even more decadent, add a layer of chocolate ganache or frosting.
  • For a fun twist, try adding chopped nuts, dried fruit, or even bacon to the batter.
  • To ensure the brownies are cooked through, insert a toothpick into the center. If it comes out clean, the brownies are done.
  • Let the brownies cool completely before cutting them into squares. This will help to prevent them from crumbling.

Conclusion:

These marbled brownies are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these marbled brownies a try. You won't be disappointed!

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