Marble Fudge Brownies

Spoon dollops of remaining brownie batter over top.

Marble fudge brownies.

Butter rectangular pan 13x9x2 inches or line with aluminum foil leaving 1 inch of foil overhanging at 2 opposite sides of pan. Preheat the oven to 325 degrees f. In a 2 quart heavy saucepan over low heat melt butter and chocolate. Let cool on a wire rack for 15 minutes before unmolding.

Grease a 9 by 9 inch baking dish with the softened butter and set aside. Spread half of brownie batter in prepared pan. Spread evenly in pan. Place the chocolate into a large microwave safe bowl and heat in 30 second intervals stirring after each one until melted and smooth.

Line an 8x8 inch square baking pan with parchment paper or foil. Heat sugar milk butter and cream cheese to boiling in 6 quart dutch oven over medium high heat and cook 6 to 8 minutes stirring constantly. In a medium saucepan over medium low heat melt the 2 sticks butter and the chocolate. Preheat oven to 350.

Place dry mix in bowl add 2 large eggs 2 tablespoons of water and 1 4 cup oil mix by hand until well blended 50 strokes. Spoon cream cheese mixture over batter. 106 daily value protein. Bake the brownies for about 35 minutes or until lightly browned and slightly puffed but not completely set in the center.

Instructions for the chocolate fudge. With wire whisk or spoon beat in 2 cups sugar and 3 eggs until well blended. Serve warm with. Grease a 13 x 9 inch baking pan.

Swirl brownie and cream cheese batter together with a knife or spatula.