Baking With Love | John 3:16

The recipe that started it all: Cream Cheese Marble Brownies

The recipe that started it all: Cream Cheese Marble Brownies

I still remember the first recipe I ever baked from scratch. In fact, I still have the original recipe with me to this day.

I didn’t really get into baking until around my middle school years. Before that, I baked with boxed mixes and only boxed mixes. My favorite boxed mix at the time was the pillsbury chocolate cake mix. Our kitchen pantry was filled with different kinds of cake and cookie mixes that I begged my mom to let me buy. No one really told me about from scratch recipes until an auntie came over to our house one day for a Church potluck and brought home-made cream cheese brownies. They were, to say the least, the best brownies I had ever tasted.

I remember my mom asking the auntie for her recipe which she gladly sent to us after she had left. I don’t remember who that auntie was, but I do remember looking at the recipe and being terrified of the idea of making a recipe without a boxed mix. I’m not sure when I actually chalked up enough courage to test out the recipe, but eventually I did. It was so long ago I don’t remember the outcome of the first attempt, but I do know that after testing the recipe I only made these brownies for a year straight. I had a large stash of hershey’s milk chocolate bars and cream cheese in the fridge just for whenever I wanted to make this recipe.

True…I had gotten over the initial hurdle of making from scratch recipes, but I didn’t dare try any other recipe. I didn’t know where to find good recipes either until I stumbled upon (in particular their 1k+ rated recipes). Thus began the long baking journey that lead me through countless baking blog sites and youtube recipe videos to where I am today.

I recently had my [amazing] roommate send me a picture of this recipe (because I left it at our apt at school) just for this post. It’s been a while since I last made this recipe so it was quite nostalgic baking it again.

Tip: always prepare your ingredients first before baking (they call it “mise en place” at restaurants and professional bakeries)


Butter + Chocolate


Melted Butter + Chocolate…it’s a bit grainy…maybe I over heated it LOL oops


The recipe says to beat the eggs until fluffy…this is what I consider to be fluffy: paler in color and a little foamy


After adding the sugar in, this is what the “thick” texture should look like. The egg+sugar mix should be very pale and the mixer should leave a trail in the batter


Andria’s #1 rule when baking: Sift the flour before adding it to the mix (all my roommates know this rule XD)


Both batters ready (notice all the “mise en place” containers in the background, much more organized than having different ingredient bags and measuring cups all over the counter)


Yey it’s all ready to be baked (recipe says 8×8 pan…but I only have a 9×7 pan…not much of a difference)


Cream Cheese Marble Brownies

My all time favorite brownie recipe

  • 4 oz chocolate
  • 5 tbsp butter (room temp.)
  • 3 oz cream cheese (softened)
  • 1/4 cup white sugar
  • 3 eggs
  • 1 tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • 3/4 cup white sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans (optional)
  • 1 tsp vanilla extract
  1. Melt chocolate with 3 T. of the buter over very low heat. Stir constantly until smooth. Set aside to cool. 

  2. Cream remaning 2 T. butter with cream cheese until smooth. Gradually add 1/4 C. sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 T. flour, and 1/2 t. vanilla. (Set aside)

  3. Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 C. sugar. Continue beating until thickened. Stir in the baking powder, salt, and 1/2 C. flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 t. vanilla. 

  4. Spread half of the chocolate batter into an 8×8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through the batter layers with a spatula for a marbled effect. 

  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares of bars.

Tip: make sure the eggs, butter, and cream cheese are at room temperature before beginning. It helps the ingredients mix better. 

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