Cream Cheese Marbled Chocolate Brownie Recipe -
Cream Cheese Marbled Chocolate Brownie Recipe
  • READY IN ABOUT 2 hrs

Cream Cheese Marbled Chocolate Brownie

Recipe by  

"Truly a work of art -- the perfect marriage of deep chocolate swirled with smooth cream cheese for an intensely rich, delicious flavor."

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Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    33 mins

    1 hr 53 mins


  1. Preheat oven to 350 degrees F. Grease 9-inch-square baking pan.
  2. Microwave chocolate pieces in medium, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
  3. Beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract.
  4. Combine flour and salt in small bowl. Beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy. Add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed. Beat in melted chocolate. Stir in flour mixture until blended. Spread into prepared baking pan.
  5. Drop tablespoons of cream cheese mixture randomly over chocolate mixture. Swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
  6. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Refrigerate for 1 hour. Cut into bars.
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Reviews More Reviews

Dec 02, 2008

Delicious combination! I used a 9 x 13 dish and it was the perfect size. Brownies weren't too thick and came out soft and moist.

Sep 20, 2008

a creamy chocolate dream. i only had a 8x8 pan which caused the brownies to be a tad thicker than i like. if you can, use the 9x9 pan. i also subbed heavy cream for the milk because i needed to use it up. when performing the marble technique, do not be afraid to glob the cream cheese mixture on top of the chocolate mixture and spoon the chocolate overtop the cream cheese. i tended to swirl the two, which didn't quite achieve the expected marble effect all the way through the brownie. excellent taste -- not too sweet!


10 Ratings

Dec 08, 2008

This is a delicious recipe that turns out marvelously when you follow the directions as listed. But I've found I like it a little different, too... Brownie batter: I subbed milk chocolate for the bittersweet chocolate, added a tbsp of Hershey's special dark cocoa powder for a richer flavor, and used 1/2c brown sugar and 1/4c white sugar instead of all white sugar. Cream cheese: I added 1/2tsp of almond extract. It turns out wonderfully either way, and I'm sure there are even more ways to "tweak" the recipe that will be great, too.

Aug 10, 2009


Jan 20, 2009

I doubled the recipe but put it in a 8x12 pan and it didn't really work out so good, they were too cooked on the outside and too raw on the inside. but the flavor was nice, thanks for the recipe

Dec 22, 2008

These are fantastic. A big hit with friends, family & co-workers. I added peanut butter to the cream cheese mixture for "peanut butter cream cheese marbled brownies". Huge success! Would definately recommend to others.

Nov 11, 2008

these were yummy and only lasted two days in our house... i used 44% dark chocolate instead of the 60% and they turned out fine however i found that the 9inch square baking tray is too small for the mixture... the brownie came out thick which was very nice but the bottom part ended up being slightly burnt in the process of cooking... which took about 40mins... all in all... i would definately make these again.

Jan 04, 2009



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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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