Best 3 Marbled Chocolate Brownies Recipes

MARBLED CHOCOLATE BROWNIES

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.

FUDGY HAZELNUT BROWNIES WITH MARBLED CHOCOLATE GLAZE

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.)

BLONDIE & CHOCOLATE MARBLED BROWNIES

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.