Cherry Cream Cheese Marble Brownies
This recipe is taken from the 2005 Milk Calendar. What could be better ? A decadent fudgy brownie marbled with a cherry cheesecake topping. Enjoy with a cold glass of milk.
- Prep: 20 min
- Cooking: 50 min
Ingredients
- 1 1/4 cups (310 mL) Milk
- 1 cup (250 mL) butter cut into cubes
- 1 1/4 cups (310 mL) cocoa powder
- 2 cups (500 mL) sugar
- 3 eggs
- 1 tbsp (15 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- Cherry Cream cheese
- 8 oz (125 mL) light canadian cream cheese or regular cream cheese softened
- 1/2 cup (125 mL) sugar
- 1/4 cup (60 mL) all-purpose flour
- 1 egg
- 1/4 cup (60 mL) Milk
- 1 cup (250 mL) drained sour cherries or sweet cherries (from jar or can)
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Preparation
Preheat oven to 350 °F (180 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end. Lightly butter foil.
In glass measuring cup or in saucepan, combine milk and butter. Heat for 3 to 4 min, stirring often, in microwave on Medium (50 %) power or on stove-top over medium heat until milk is warm and butter is melted. In a large bowl, gradually whisk milk mixture into cocoa until blended. Whisk in sugar, then eggs and vanilla. Sprinkle flour and salt over top; whisk until blended. Spread about two-thirds of chocolate batter into prepared pan; set remaining batter aside.
Cherry Cream cheese:
In separate bowl, using electric mixer, beat cream cheese with sugar until fluffy. Beat in flour, then egg and milk. Beat in cherries until mashed and blended.
Pour Cherry Cream Cheese over chocolate batter in pan. Drop remaining chocolate batter in dollops on top and swirl batters slightly with the tip of a knife. Bake for 45 to 50 min or until just a few moist crumbs cling to tester inserted in centre. Let cool in pan on rack. Remove foil from pan using overhang as handles. Cut into squares.
Tips
Cooking Tip: These brownies freeze well. Wrap individually or in large pieces in plastic wrap, then in foil or place in freezer bag. Freeze for up to 3 months. To thaw, refrigerate overnight or let thaw at room temperature for about 1 hour.
Nutritional information
Per serving| Energy: | 253 Calories |
| Protein: | 5 g |
| Carbohydrate: | 35 g |
| Fat: | 12 g |
| Fibre: | 1.7 g |
| Sodium: | 196 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 43 mg |
| Folate: | 9 % |
| Iron: | 10 % |
| Magnesium: | 11 % |
| Vitamin A: | 11 % |
