Marbled Brownies

DifficultyBeginner

Little chocolate delights as little Bundt brownies, thankfully so easy to share because it's so easy to eat them all.

[cooked-sharing]

Nordic Ware Marbled Brownies recipe
Yields24 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
 ½ cup butter
 60 g unsweetened chocolate
 1 cup sugar
 2 eggs
 1 tsp vanilla
  cup flour
Cream cheese
 250 g package cream cheese, softened
 ½ tsp vanilla
  cup sugar
 1 egg
 Optional chocolate ganache and toasted coconut for topping
Bakeware
 Mini Bundt Cupcake Pan

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

In a medium saucepan, melt butter and chocolate over low heat.

3

Pour mixture into a medium bowl. Add sugar, egg and vanilla, and stir with a wooden spoon until combined. Stir in flour.

4

Fill each cavity a quarter full with batter. Set pan and remaining brownie batter aside.

5

With an electric mixer, beat cream cheese on medium speed until smooth. Gradually beat in sugar and vanilla. Add egg and beat just until blended.

6

Spoon 1 tablespoon of cream cheese mixture into each cavity.

7

Bake for 20 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

8

Transfer to a wire rack and let cool in the pan for just 5 minutes before inverting onto a rack to cool completely.

9

Rinse pan and repeat process to use up all of the mixture.

Category

Ingredients

 ½ cup butter
 60 g unsweetened chocolate
 1 cup sugar
 2 eggs
 1 tsp vanilla
  cup flour
Cream cheese
 250 g package cream cheese, softened
 ½ tsp vanilla
  cup sugar
 1 egg
 Optional chocolate ganache and toasted coconut for topping
Bakeware
 Mini Bundt Cupcake Pan

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

In a medium saucepan, melt butter and chocolate over low heat.

3

Pour mixture into a medium bowl. Add sugar, egg and vanilla, and stir with a wooden spoon until combined. Stir in flour.

4

Fill each cavity a quarter full with batter. Set pan and remaining brownie batter aside.

5

With an electric mixer, beat cream cheese on medium speed until smooth. Gradually beat in sugar and vanilla. Add egg and beat just until blended.

6

Spoon 1 tablespoon of cream cheese mixture into each cavity.

7

Bake for 20 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

8

Transfer to a wire rack and let cool in the pan for just 5 minutes before inverting onto a rack to cool completely.

9

Rinse pan and repeat process to use up all of the mixture.

Marbled Brownies
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