2012 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.