Marble Fudge Brownies

Instructions for the chocolate fudge.

Marble fudge brownies.

With wooden spoon stir in flour salt nuts and 1 teaspoon vanilla extract. Bake the brownies for about 35 minutes or until lightly browned and slightly puffed but not completely set in the center. Spoon dollops of remaining brownie batter over top. Let cool on a wire rack for 15 minutes before unmolding.

Serve warm with. With wire whisk or spoon beat in 2 cups sugar and 3 eggs until well blended. Swirl brownie and cream cheese batter together with a knife or spatula. Grease a 13 x 9 inch baking pan.

In a 2 quart heavy saucepan over low heat melt butter and chocolate. Spoon cream cheese mixture over batter. Grease a 9 by 9 inch baking dish with the softened butter and set aside. Butter rectangular pan 13x9x2 inches or line with aluminum foil leaving 1 inch of foil overhanging at 2 opposite sides of pan.

Place the chocolate into a large microwave safe bowl and heat in 30 second intervals stirring after each one until melted and smooth. 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. Line an 8x8 inch square baking pan with parchment paper or foil. In a medium saucepan over medium low heat melt the 2 sticks butter and the chocolate.

106 daily value protein. Preheat oven to 350. Line a 9 by 13 inch baking pan with foil leaving a 2 inch overhang on at least 2 sides. Spread evenly in pan.

Preheat the oven to 325 degrees f.