I've made these a few times. My swirls are imperfect tho. It is the recipe that's been around for a long time. A coffee shop where I worked another lifetime ago made these every day.

BAKER'S® ONE BOWL Cream Cheese Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar, divided
5 eggs, divided
1-1/4 cups flour, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 2 cups of the sugar; stir until well blended. Add 4 of the eggs; mix well. Stir in 1 cup of the flour until well blended. Spread batter into prepared pan.

BEAT cream cheese, remaining 1/2 cup sugar, remaining egg and remaining 1/4 cup flour in same bowl with wire whisk until well blended. Spoon over brownie batter. Cut through cream cheese mixture with knife several times for marble effect.

BAKE 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Lift brownies from pan, using foil handles. Cut into 32 squares. Store in tightly covered container at room temperature.

Here is a link that might be useful: Kraft

MARBLE BROWNIES
8 oz pkg softened cream cheese
2 1/4 cups sugar, divided
1 tsp cinnamon
5 eggs
2 1/2 tsp vanilla, divided (almond extract works too)
1 cup butter or margarine
4 oz unsweetened chocolate
1 1/2 cups flour
1/2 tsp salt
1 cup coarsely chopped nuts, optional

Preheat oven to 350°. In a small bowl, beat cream cheese, 1/4 cup sugar, cinnamon, 1 egg & 1 1/2 tsp vanilla for 2 minutes; set aside.
Heat butter & chocolate over low heat until melted; cool.
In a large mixing bowl, beat chocolate mixture, remaining sugar, eggs & vanilla on medium speed 1 minute, scraping bowl occasionally. Beat in flour & salt on low speed, about 30 seconds. Beat on medium speed about 1 minute; stir in nuts.
Spread 1/2 the batter into pan; spread the cream cheese filling over batter; lightly spread the remaining batter over the cream cheese filling; gently swirl through the batter with a spoon in an over & under motion to create a marbled effect.
Bake for 55-65 minutes or until toothpick inserted in the center comes out clean & cut into bars.~~Of Tide & Thyme

Oh the shame of imperfect swirls!!! mqique, I guess the answer is to gobble those up so no one sees them???

Thanks Ginger. I think the recipe I had was formed more like yours and that seems a good way to get the two elements mixed. I was remembering that the cream cheese mix went into maybe a third of the original batter to place on top the pure browie mix. Then swirl.

What thinks you all about that? Would it lose too much of the cream cheese flavor? That is the part I reaeeeellly like.

Maureen, I think I know what you mean. I've either done it that way or I dreamt it, lol.

Know what I would do? Make extra cream cheese mixture. I'd halve it (or less) to do the top. If there were two brownies in front of me--one chocolaty and one cream cheesy--I'd choose the latter.

Yes, the method of swirling in the recipe Ginger posted sounds better.

Maureen, this is the recipe that I use.

ann

Home Cookin Chapter: Recipes From Thibeault's Table

4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans

3/4 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cup powdered sugar
(more as needed)
.

Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set
aside. Mix cream cheese with remaining 2 tablespoons butter in small
bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1
egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until
light. Add the baking powder, salt and 1/2 cup flour. Blend in
chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or
pecans. Spread half of the chocolate mixture in prepared pan. Cover
with cream cheese mixture, then spoon remaining chocolate mixture over
the top. Swirl with knife or spatula to create a marbled effect. Bake
30 to 35 minutes or until set in center.
Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes,
then spread icing evenly over the top. Cool completely in pan on wire
rack. Cut into 2-inch squares.

Makes 16 brownies

Icing

Combine chocolate chips, butter, milk in a bowl and melt in the
microwave. Stir until smooth and add vanilla. Add powdered sugar; beat
until glossy and easy to spread.

Never made the homemade ones but love the recipe for these by using the family size Duncan Hines brownie mix. The recipe is printed on the inside lid of the cream cheese box. In this recipe-you pour 2/3 of the mixed brownies into the pan-reserving the 1/3 rd to blend w/the cheese mixture, then place spoonfuls onto the brownies & swirl.

German Cream Cheese Brownies

1 package (4oz) Baker's German Sweet Chocolate
5 tablespoons butter
1 package (3oz) cream cheese
1 cup superfine sugar
3 eggs
1/2 cup + 7 tablespoons unsifted flour
1 1/2 teaspoons vanilla
1/2 teaspoon Calumet Baking Powder
1/4 teaspoon salt
1/2 cup coarsely chopped nuts
1/4 teaspoon almond extract

Melt chocolate and 3 T butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream
cheese 'til softened. Gradually add 1/4 C sugar, creaming 'til light and fluffy. Stir in 1 egg, 1 T flour and 1/2 t vanilla
'til blended.

Beat remaining eggs 'til fluffy and light in color. Gradually add remaining 3/4 C sugar, beating 'til thickened. Fold in
baking powder, salt and remaining 1/2 C flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract, and
remaining 1 t vanilla. Measure 1 C chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9" square pan. Pour cheese mixture over top. Drop measured
chocolate batter onto the cheese mixture with a tablespoon; swirl with a spatula just to marble.

Bake in moderate oven, 350 degrees F. for 35 to 40 min. Cool. Cut into bars or squares. Cover and store in
refrigerator.

Sharon, could you post that part from inside the cream cheese box? My boxes have had the flag cheesecake for the past YEAR. Makes me wonder about Kraft...and the age of my creamcheese being sold.

Since the east coast storm started last night, I made these for dh when we got home from one last Ikea run. Our Havana night at the Baltimore Symphony was cancelled so brownies it was. (I bought the new Chantal pan at TJ Max Friday ...just for this weekend!)

;-) Maureen

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Looks good Maureen. And I love the colour and shape of your new pan.

Ann

Ann, it turns out that he really now prefers the rich lemon bars, my office mates prefer the lemon brownies, and I like the cheesecake brownies the best.

At least I now know what to make for whom! That pan is pretty, isn't it. Add a bit of green mint, and St. Paddy's day here I am. Maureen

Ooh, those recipes all look so good! I will have to try one (or many) next time I am in a baking mood.

ONE IMPORTANT HINT!!! When you buy your cream cheese, be sure it is PLAIN and not the kind with onions and chives in it. I speak from experience, LOL!!

LOL leafy nm!!! Maureen

Not up to making the wonderful "scratch" brownies above? Try these with either Pillsbury Brownie Classics - Traditional Fudge or Duncan Hines Family-Style Brownies. Both these mixes make a 9 x13 inch pan of brownies and directions call for the addition of eggs, oil and water.

Cheesecake Marble Brownies

8 oz. package cream cheese or Neufchatel cheese, softened to room temperature
1/2 cup sugar
1/2 teaspoon real vanilla extract
1 egg

One 9 x 13 inch fudge brownie mix plus eggs, water and oil per package directions

Prepare filling by beating cream cheese and sugar together until smooth - no lumps of cream cheese. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies. Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working down each stripe. Then move the fork across the stripes crosswise, back and forth, to create swirls. Don't overdo it. Bake according to package directions, but a few minutes longer. Pale filling will be very slightly browned near the edges of the pan when brownies are done.

You can prepare a double recipe in a 1/2 size sheet cake pan (about 10 x 17 inches), baking a little longer than directed on the brownie mix. Make sure the pan fits in your oven with a little room to spare first. If you have to bake a lot of brownies in a hurry, you can bake nut brownies or plain brownies for the kids on the upper shelf of the oven and the marble brownies on the lower shelf. The marble brownies take a little longer to bake.

I recently goofed up and used only one egg instead of four in a double recipe of the marble brownies, but the adults in the crowd still loved them. I guess "gooey" does have some appeal at times. Kids tend to prefer plain brownies, though.

Carolyn, that's a good standby idea. Maureen

Ginger: what size pan for your Marbled Brownie recipe?

I use a 9x13" pan, Jessy.

Thunk ya, Ginger!

jessy, you should NOT have bumped this with your question!!!! Now I have to make these again, and I'd forgotten about them. Baaaaad girl. ;-) Maureen

I'm not called 'evil' for nothing!