Jessica's Marbled Brownies

Jessica's Marbled Brownies

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Jessica's Marbled Brownies

Yields: 2 dozen

Preparation Time: 30 minutes

Equipment: 2 large mixing bowls, Large Skillet or 13-inch (33 cm) Chef Pan

  • ¼ cup + 2 tablespoons unsalted butter, softened or diet margarine, softened
  • ½ cup cream cheese, softened
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • Dash of salt (optional)
  • 3 tablespoons unsweetened cocoa

Cream butter and cream cheese together, gradually add sugar, beating at medium speed with an electric mixer until light and fluffy. Add eggs and vanilla, beating well.

In a separate mixing bowl, combine flour, baking powder and salt; add to butter/cream cheese mixture, beating well. Divide batter into 2 separate mixing bowls, sift cocoa over half of batter and fold in gently.

Spoon the cocoa batter into the Large Skillet or 13-inch Chef Pan. Pour remaining half vanilla batter over cocoa batter. Gently cut threw batter with a butter knife to create a swirling marble effect. Cover (close vent) bake on top of the stove over medium-low heat for 20 minutes, test with toothpick.

To Serve: Allow brownies to cook, and then cut into 2-inch squares.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 57; Fat Grams 2; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 2; Sodium mg 74.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 2; Sodium Points 3; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.