Recipe For Cooking Marbled Brownies

Toaster Oven Cookies :: Blondies and Brownies

Marbled Brownies

Batter
1/2 C. butter or margarine
1/3 C. Hershey\s Cocoa
2 eggs
1 C. sugar
1 tea. vanilla extract
1/2 C. flour
1/2 tea. baking powder
1/4 tea. salt

Prepare Nut Cream Filling; set aside. Heat oven to 350 degrees F. Grease 9-in. square baking pan.

In sm. saucepan, melt butter; remove from heat. Stir in cocoa, blending well; cool slightly.

In lrg. mixer bowl, beat eggs until foamy; gradually add sugar and vanilla extract, beating well.

In separate bowl, stir together flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 C. batter; set aside.

Spread remaining batter evenly in prepared pan. Spread Nut Cream Filing over chocolate batter. Drop spoonsful of reserved chocolate batter over top; with narrow spatula or knife, swirl top chocolate batter into nut cream layer to marble. Bake 35 to 40 min. or until brownies just begin to pull away from sides of pan. Cool completely; cut into squares.

Nut Cream Filling
3 oz. cream cheese, softened
2 Tbsp. butter or butter substitute, melted
1/4 C. sugar
1 egg
12 tea. vanilla extract
1/4 to 1/2 tea. almond extract
1 Tbsp. flour
1/4 C. slivered almonds, toasted*, chopped

In sm. mixer bowl, beat cream cheese, butter and sugar until creamy, Blend in egg, vanilla extract and almond extract. Stir in flour and nuts.

* Toast almonds in shallow baking pan in 350 degree F oven, stirring occasionally, 8 to 10 min. or until golden brown. Cool before chopping.