Marbled Chocolate Brownies

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 9 brownies
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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 


  1. Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
  2. 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.
  3. 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.
  4. 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.