Cream Cheese Swirl Brownies with an Optional Orange Swirl (Print-Friendly Version)
Chocolate brownies and a cream cheese swirl bake together in a rectangular pan. Keep the topping plain or tint it orange for Halloween; the color changes the appearance, not the underlying recipe.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1/3 cup unsweetened cocoa
02 - 1/2 cup boiling water
03 - 1/4 cup semisweet chocolate chips
04 - 4 tablespoons melted unsalted butter
05 - 2/3 cup vegetable oil
06 - 2 eggs plus 2 yolks
07 - 2 teaspoons vanilla
08 - 2 1/4 cups Domino Golden Sugar
09 - 1 3/4 cups all-purpose flour
10 - 1 teaspoon kosher salt
11 - Swirl: 8 ounces softened cream cheese
12 - Swirl: 1/4 cup Domino Golden Sugar
13 - Swirl: 1 egg
14 - Swirl: 1/2 teaspoon vanilla
15 - Optional: orange gel food coloring
# How to Make It:
01 - Heat oven to 350°F; line a 13-by-9-inch pan.
02 - Whisk cocoa with boiling water; melt chips into it. Incorporate butter, oil, eggs, yolks, vanilla and sugar; fold in flour and salt.
03 - Reserve 1/4 cup batter; spread the rest in the pan.
04 - Beat the swirl ingredients smooth, adding optional color. Spoon over the base with reserved batter and marble gently.
05 - Bake about 25 minutes, until a center tester has moist crumbs without liquid batter.
06 - Rest ten minutes, lift out with parchment and cool fully before portioning.
# Extra Suggestions:
01 - Separate the topping ingredients from the brownie ingredients before you start. The brownie base uses two whole eggs plus two additional yolks; the topping has its own whole egg. Save the unused whites in a covered container in the refrigerator for another recipe. Read the sugar and vanilla entries as separate portions rather than adding everything to the first mixing bowl. This replaces the corrupted quantities in the older draft; do not combine the two formulas.
02 - Check the pan dimensions before mixing and clear a heat-safe landing space beside the oven. Leave enough parchment beyond two opposite sides to use as handles, but keep loose paper away from heating elements. Put a rack on the cleared space and keep a second pair of oven mitts nearby if the pan is heavy. A smaller pan changes the batter depth and needs a separately developed baking schedule; it is not an automatic substitution.
03 - Press the cream cheese with a spatula before mixing. If the middle is still hard, let it soften a little longer instead of beating the egg mixture aggressively. Scrape the bottom and sides of the bowl so no firm cheese remains under the beaters. Add coloring gradually to a small portion first if you are uncertain about its strength. Plain, untinted topping is also appropriate outside Halloween.
04 - Wait until the dessert has cooled, then refrigerate before cutting if you want firmer edges. Move the slab onto a stable board and mark the portions before making full cuts. Wipe the knife between cuts so cheese and crumbs from one slice do not smear across the next. Keep the saved parchment underneath during transfer, and lift each piece from its base rather than gripping the soft top.