Marble Cream Cheese Brownies are one of my mom’s signature desserts. She used to be the birthday treat baker for a small company where she worked. Beautiful carrot cakes and marble cream cheese brownies were made by her for the crowd during break time. She recalls an embarrassing story when the employees were all eating their snacks, and someone bit into a brownie and found a solid cooked egg yolk. My mom was horrified! Red faced, she explained to the people at the table that she had reviewed her recipe before pouring the batter into the pan, and she realized she was missing an egg. Quickly adding it and giving the batter a stir, she then baked the mixture. Unfortunately, the egg wasn’t broken and really stirred in! Years later, she can laugh about it now.
I have my own horror story with these brownies. Thirty years ago, I was going to take them to my future husband’s family reunion. The night before the event, I tried to make them and poured the batter into a cookie sheet that was too small. Once it started baking and rising, I had a burned mess in my oven and didn’t have good brownies to impress the future in-laws!
I was afraid of this recipe for so many years! It doesn’t bake up well in a 9×13 pan. My best advice is to use a jelly roll pan (10×15) or even a sheet pan (12×16) for excellent brownies.
A Saucepan, A Mixing Bowl, and A Sheet Pan
The chocolate brownie mixture starts on the stovetop and is completed in the same saucepan off the heat.
The marble topping is stirred up in a small mixing bowl and set aside until after the brownie is poured into the sheet pan.
Pour the brownie mixture into the greased and floured or parchment-covered sheet pan:
Top the batter with dollops of the cream cheese mixture:
Swirl the dollops throughout:
And finish with a sprinkle of chocolate chips:
Bake at 375° for 25-30 minutes.
Soooo good!
Marble Cream Cheese Brownies
Ingredients
Combine, Mix with electric mixer, and set aside:
- 1 8-oz package cream cheese softened
- 1/3 c sugar
- 1 egg
In a saucepan, combine and bring to a boil then remove from heat:
- 1/2 c margarine
- 3/4 c water
- 4 T cocoa
Remove pan from heat and add:
- 1 3/4 c sugar
- 2 c flour
Finally, add and stir until smooth:
- 1 t vanilla
- 2 eggs
- 1/2 c sour cream
- 1 t soda
- 1/4 t salt
Pour into prepared pan and sprinkle with:
- 1 c mini chocolate chips
Instructions
- Mix well. Pour into greased and floured 15 1/2" x 10 1/2" jelly roll pan or 12 x 16 sheet pan. Spoon cream cheese mixture over batter and swirl through. Sprinkle with 1 c chocolate chips.
- Bake at 375° for 25-30 minutes.
This recipe was first posted in 2011. Updated in 2021
Ahhhh, I remember that egg yolk incident! The person who found it was very sweet and understanding; and it seems more humorous today than it did the day it happened!