Recipe courtesy of Trisha Yearwood

Marbled Chocolate Brownies

Name: Marbled Chocolate Brownies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 9 brownies
Ingredients: 2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish; 8 ounces bittersweet chocolate, chopped; 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 1/2 teaspoon salt; 1 1/4 cups all-purpose flour; 6 large eggs, at room temperature; One 8-ounce package cream cheese, softened; 1/2 cup confectioners' sugar (see Cook's Note); 1/2 teaspoon vanilla extract

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Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 25 min

Yield: 9 brownies

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Ingredients

2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish

8 ounces bittersweet chocolate, chopped

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 teaspoon salt

1 1/4 cups all-purpose flour

6 large eggs, at room temperature

One 8-ounce package cream cheese, softened

1/2 cup confectioners' sugar (see Cook's Note)

1/2 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.

In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.

Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.

Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

Cook’s Note

You can make your own confectioners' sugar by streaming granulated sugar into the small opening of a blender set to high speed. One cup granulated sugar yields 3/4 cup confectioners' sugar.