Marble Squares

C

chef21

Enthusiast Member
These delicious squares are a tasty and rich delight!

1/2 cup (1 stick) butter

3/4 cup water

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided

2 cups flour

2-1/3 cups sugar, divided

1 tsp. baking soda

1/2 tsp. salt

3 eggs, divided

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

PREHEAT oven to 375°F. Microwave butter, water and 2 of the chocolate squares in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 chocolate squares; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.

BEAT cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.

BAKE 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.

http://bp3.blogger.com/_m429EfBgTDM/RuVqRjqOQqI/AAAAAAAAAF0/XCPUPFslT4A/s1600-h/Marble_Squares.jpg

 
Welcome, chef21. Thanks, these sound delicious. I noticed you posted some questions in some of the

"T&T" forums. You may want to re-post them on this page; you'll get lots of responses here.

(The other forums are for recipes that several members have tried.)

This is a great group. Have fun!

 
Here is another Great Recipe

This is from a Maida Heatter cookbook & as a matter of fact, I just baked a batch to take to Philly for lunch after Services on Thursday.

* Exported from MasterCook *

Santa Fe Brownies

Chocolate Mixture

1 1/2 Cups Sifted Flour -- UNBLEACHED
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
6 Ounces Unsweetened Chocolate
6 Ounces Semi-Sweet Chocolate
8 Ounces Unsalted Butter
5 Large Eggs
1 1/4 Cups Sugar
1 1/2 Cups Dark Brown Sugar -- FIRMLY PACKED
1 Tablespoon Vanilla
8 Ounces Walnuts, Large Pieces -- optional

Cream Cheese Mixture

12 Ounces Cream Cheese -- room temperature
3/4 tick Unsalted Butter -- room temperature
1 1/2 Teaspoons Vanilla
3/4 Cup Sugar
3 Large Eggs

ADJUST RACK ONE-THIRD UP FROM BOTTOM OF THE OVEN AND PREHEAT OVEN TO 350°. PREPARE A 9x13x2-INCH PAN (SEE NOTE) AS FOLLOWS:

TURN PAN UPSIDE DOWN. CAREFULLY CENTER A 17 TO 18-INCH LENGTH OF ALUMINUM FOIL, SHINY SIDE DOWN, OVER THE PAN. WITH YOUR HANDS PRESS DOWN ON THE SIDES AND CORNERS TO SHAPE THE FOIL TO FIT THE PAN. REMOVE THE FOIL. RUN WATER INTO THE PAN AND THEN POUR IT OUT; DO NOT DRY THE PAN (A WET PAN HOLDS THE FOIL IN PLACE.) PLACE THE SHAPED FOIL IN THE PAN AND GENTLY PRESS IT INTO PLACE. TO BUTTER THE FOIL, PLACE A PIECE OF BUTTER IN THE LINED PAN, PLACE THE PAN IN THE OVEN TO MELT THE BUTTER, AND THEN, WITH CRUMBLED PLASTIC WRAP, SPREAD THE BUTTER ALL OVER THE BOTTOM AND SIDES OF THE FOIL. SET THE PAN ASIDE.

SIFT TOGETHER THE FLOUR, BAKING POWDER, AND SALT AND SET ASIDE.

BRIEFLY PLACE BOTH OF THE CHOCOLATES AND THE BUTTER IN THE TOP OF A LARGE DOUBLE BOILER OVER WARM WATER ON MODERATE HEAT, COVER, AND STIR OCCASIONALLY UNTIL MELTED AND SMOOTH. THEN REMOVE THE TOP OF THE DOUBLE BOILER AND SET ASIDE

IN THE LARGE BOWL OF AN ELECTRIC MIXER BEAT THE EGGS JUST TO MIX. ADD BOTH OF THE SUGARS AND THE VANILLA AND BEAT ONLY UNTIL MIXED.

ON LOW SPEED BEAT IN THE MELTED CHOCOLATE MIXTURE (WHICH SHOULD STILL BE WARM), AND THEN THE SIFTED DRY INGREDIENTS, SCRAPING THE BOWL WITH A RUBBER SPATULA AND BEATING ONLY UNTIL INCORPORATED. REMOVE THE BOWL FROM THE MIXER.

REMOVE AND SET ASIDE 2 1/2 CUPS OF THE MIXTURE.

ADD ABOUT 2/3 OF THE NUTS (RESERVE REMAINING NUTS) TO THE MIXTURE IN THE LARGE BOWL AND STIR TO MIX.

SPREAD THE CHOCOLATE AND NUT MIXTURE EVENLY IN THE PREPARED PAN. SET ASIDE.

IN THE SMALL BOWL OF ELECTRIC MIXER, WITH CLEAN BEATERS, BEAT THE CREAM CHEESE AND BUTTER UNTIL SMOOTH. BEAT IN THE VANILLA AND THE SUGAR, THEN ADD THE EGGS ONE AT A TIME AND BEAT ONLY UNTIL SMOOTH.

POUR THE CHEESE MIXTURE SLOWLY, IN A WIDE RIBBON, ALL OVER THE CHOCOLATE MIXTURE IN THE PAN. WITH THE BOTTOM OF A SPOON, SPREAD THE CHEESE MIXTURE TO THE EDGES OF THE PAN.

STIR THE REMAINING CHOCOLATE MIXTURE WELL TO SOFTEN IT A BIT (BUT IT WILL STILL BE QUITE THICK) AND THEN POUR IT IN A WIDE RIBBON, OR IN GLOBS OVER THE CHEESE LAYER. THE TOP CHOCOLATE LAYER DOES NOT HAVE TO COVER ALL OF THE CHEESE LAYER AND IT DOES NOT HAVE TO REACH THE SIDES OF THE PAN.

WITH A TABLE KNIFE, CUT THROUGH THE TOP CHOCOLATE LAYER AND THE CHEESE LAYER IN A ZIGZAG PATTERN TO MARBLEIZE SLIGHTLY; DON'T OVERDO IT.

SPRINKLE THE REMAINING NUTS EVENLY OVER THE TOP.

BAKE FOR 1 HOUR AND ABOUT 15-MINUTES UNTIL THE CAKE TESTS DONE. ONCE DURING THE BAKING, REVERSE THE PAN, FRONT TO BACK, TO ENSURE EVEN BROWNING. FOR THIS RECIPE,I USE A BROOM STRAW FOR TESTING.(A TOOTHPICK IS TOO SHORT AND A METAL CAKE TESTER TESTS DONE WHILE THE CAKE IS STILL TOO WET.) AS SOON AS THE STRAW IN- INSERTED IN THE MIDDLE, COMES OUT JUST BARELY CLEAN, REMOVE THE PAN FROM THE OVEN. "DO NOT OVERBAKE."

COOL IN THE PAN. THEN COVER THE PAN WITH A BOARD OR COOKIE SHEET AND TURN THE PAN AND BOARD OR SHEET UPSIDE DOWN. REMOVE THE PAN AND THE FOIL LINING. COVER THE CAKE WITH WAXED PAPER OR PLASTIC WRAP AND THEN WITH ANOTHER BOARD OR SHEET AND TURN UPSIDE DOWN, LEAVING THE CAKE, RIGHT SIDE UP. REFRIGERATE OVERNIGHT, OR AT LEAST SEVERAL HOURS.

THEN WITH A RULER AND TOOTHPICKS, MARK THE CAKE INTO QUARTERS. WITH A LONG AND SHARP KNIFE ( I USE A SERRATED KNIFE WITH A 12-INCH BLADE) CUT THE COLD AND FIRM CAKE INTO QUARTERS. THEN CUT EACH QUARTER INTO EIGHT BROWNIES. WRAP INDIVIDUALLY IN CLEAR CELLOPHANE OR WAXED PAPER, OR PLACE IN AN AIRTIGHT BOX WITH WAXED PAPER BETWEEN THE LAYERS.

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Serving Ideas : SERVE AT ROOM TEMPERATURE OR REFRIGERATED OR ALMOST FROZEN.

NOTES : NOTE YOU CAN USE A TRADITIONAL 9x13x2-INCH PAN (i.e.,A WEAR-EVER PAN) OR THE MAGIC LINE PAN WITH STRAIGHT (NOT FLARED) SIDES AND SQUARE (NOT ROUNDED) CORNERS. IF YOU USE THE TRADITIONAL PAN, USE REGULAR-WEIGHT FOIL TO LINE THE PAN. AND IF YOU USE THE MAGIC-LINE PAN,USE HEAVY-DUTY FOIL. THE SHARP, SQUARE CORNERS MIGHT TEAR REGULAR-WEIGHT FOIL.

 
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