Marbled Double Chocolate Brownies

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Brownies are always a hit at our house, I mean, who doesn’t like brownies?

These were no exception.  I actually made these a couple weeks ago to share with the rest of our family for the weekend, which was great, or I’m sure Caleb & I would have felt it necessary to consume the entire pan by ourselves {we are not food-wasters:)}!

These ended up being a somewhat cake-y brownie, & of course, very rich with the cream cheese filling, yum!  Do yourself a favor, whip these up for your friends or family this week, they will all love you for it!:)

Note- 99% of the time, I bake with whole grains & natural sugars.  I’ll do my best to include substitutions in case you don’t have some of these ingredients on hand, but I’d encourage you to give some of the healthier ingredients a try if you haven’t already.  If you’re worried your family will be turned off by the “healthier” taste, you can work them into it slowly by substituting only part of what the recipe calls for.  You may be surprised, however, at how good things taste by using the less processed ingredients!

Marbled Double Chocolate Brownies (scroll down for the recipe without the pictures)

For the filling, begin by creaming together the softened cream cheese & 1/3 c. sucanat…

Add 1 egg, mix well…

Set this mixture aside.

For the brownies, place 1/2 c. butter, 1/4 c. of water & 1 oz. of unsweetened baking chocolate in a heavy saucepan over med-low heat…

Stir frequently until melted, then remove from the heat…

Add the remaining dry ingredients (2 c. flour, 1 3/4 c. sucanat, 1 tsp baking soda & 1/2 tsp sea salt)…

Mix well {the mixture should be very stiff}…

Add 2 eggs & 1/2 c. sour cream…

Mix to combine…

Spread mixture into a buttered 9×13 baking dish…

Drop the cream cheese mixture by spoonfuls over the brownie batter…

Use a knife to swirl the batters together…

Sprinkle 1 c. chocolate chips on top…

Bake in a 375° F. oven for 25 to 30 minutes.  Remove from oven & cool on a wire cooling rack.  Once cooled down, store in refrigerator.  Serve chilled, enjoy!

Here’s the condensed {non-picturesque} version…

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Marbled Double Chocolate Brownies

For the filling:

8 oz. pkg cream cheese, softened {I usually just let mine sit on the counter for a bit}

1/3 c. sucanat {or white sugar}

1 egg

For the brownies:

1/2 c. butter

1/4 c. water

1 oz. unsweetened baking chocolate

2 c. whole wheat pastry flour {or all-purpose}

1 3/4 c. sucanat {or white sugar}

1 tsp baking soda

1/2 tsp sea salt

1/2 c. sour cream

2 eggs

1 c. chocolate chips

Preheat oven to 375° F.  Butter a 9×13 baking dish.

For the filling, cream together cream cheese & sucanat.  Add 1 egg, mix well & set aside.

For the brownies, place butter, water & baking chocolate in a heavy saucepan over med-low heat, stir frequently until melted, then remove from the heat.  Add the remaining dry ingredients & mix well {the mixture should be very stiff}. Add 2 eggs & sour cream, mix to combine.  Spread mixture into prepared baking dish.  Drop the cream cheese mixture by spoonfuls over the brownie batter & use a knife to swirl batters together.  Sprinkle chocolate chips over batter.  Bake for 25 to 30 minutes, until middle is set {be careful not to overbake & burn the edges though}.  Cool on wire cooling rack, refrigerate once cooled down.  Serve chilled.


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