1990s blog: Marbled Chocolate and Cream Cheese Brownies

cookies graphic2012 note: Above is the graphic I used for cookie recipes in my original 1990s blog recipe. I had purchased a package of gif images to illustrate my old site. I’m not an artist! And I didn’t have a DSLR camera to play with then. I also had a rather bright green background color to each page. (It glares at me now.)

These are great brownies. For years, they were a favorite choice to take to TA meetings at the end of each semester. They are moist and chocolatey. I usually double the recipe and bake in a 10×15″ pan.

Marbled Chocolate and Cream Cheese Brownies

Chocolate Batter:

  • 1/2 cup margarine
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 3 1-ounce squares unsweetened chocolate
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Cream Cheese Batter:

  • 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons margarine, softened
  • 1 egg
  • 2 tablespoons flour

Heat oven to 350°. Grease and flour a 9″ square baking pan (glass is preferred).

Prepare chocolate batter: Melt butter and chocolate, stir in sugar and vanilla. Add eggs; stir until well blended. In small bowl combine 1/2 cup flour, baking powder, and salt; stir into chocolate mixture until smooth. Set aside.

Prepare cream cheese batter: In small bowl, beat cream cheese, butter, sugar, egg, and vanilla until smooth. Blend in flour.

Alternately add spoonfuls of chocolate and cream cheese batter to prepared pan. Using a thin metal spatula, gently twist through batter to create marbled effect. Bake 25-30 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

If you double this recipe, use a 10×15″ glass pan, and bake 30-35 min.

Please refer to my Cookie Recipe Basics to make sure your cookies turn out!
Read the introduction to my 1990s cooking blog for background information.

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