Marbled Cinnamon Marzipan Brownies Recipes

PHILADELPHIA MARBLE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Prepare brownie batter as directed on package; spread into greased 13x9-inch pan.
• Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

MARBLEIZED BROWNIES

Steps:

• Preheat the oven to 325 degrees F.
• Completely line a 9 by 13-inch baking dish with aluminum foil (shiny-side down) and grease the insides.
• Cream butter until soft. Add sugars, eggs, 1 at a time, and vanilla. Add flour and salt.
• Melt chocolates in a double boiler and add baking soda.
• Put 2/3 of the white batter into the baking dish. Add the melted chocolate mixture to the remaining batter. Mix thoroughly and spoon onto the white batter in the baking dish. Take a knife and cut through to marbleize. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Freeze the brownies when done.
• Remove the brownies from the pan and peel off the foil. Cut in squares and serve. If you want, you can let them get soft and eat at room temperature.

MARBLED BROWNIES

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.
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MARBLED BROWNIES

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.

FROSTED MARBLE BROWNIES

Steps:

• For browines: Preheat oven to 350 degrees.
• Soften cream cheese and butter; beat together.
• Add sugar, eggs, flour, and vanilla; beat until smooth and set aside.
• Mix cakelike brownies as directed on package.
• Pour half the brownie mixture into a greased 13x9 pan; pour all the cream cheese mixture over the brownie layer.
• Spoon remaining brownie batter in spots over the top.
• Swirl the two mixtures together with a knife or spatula (don't get carried away here) Bake at 350 degrees for 35 to 40 minutes or until done.
• Cool.
• For frosting: Melt butter in a medium saucepan.
• Stir in cocoa until dissolved.
• Remove from heat.
• Add confectioners sugar, milk and vanilla.
• Stir until smooth.
• Add more milk if needed for a soft spreading consistency.
• Frost brownies.
• Let sit until frosting is firm, then cut into squares.