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German Chocolate Cream Cheese Marble Brownies

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“YUMMY. These are soooo good and a little different in that you refrigerate them. They are best made a day ahead and then all the yummy flavors have more time to blend. I have been making these for almost 40 years so I really have no idea where the recipe came from--I think it may have been from a chocolate advertisement for the German chocolate, but I'm not sure. I usually triple or quadruple the recipe.”
1hr 5mins
24 brownies

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
  3. Set aside to cool.
  4. Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
  5. Gradually add 1/4 cup of the sugar, creaming until fluffy.
  6. Stir in 1 egg, 1 tablespoon flour and the almond extract.
  7. Mix well and set aside.
  8. Beat the remaining 2 eggs until light and fluffy.
  9. Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
  10. Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
  11. Blend in the cooled chocolate and the vanilla, mixing well.
  12. Measure out 3/4 cup of the chocolate batter into a dish and set aside.
  13. Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
  14. Pour the cream cheese batter evenly over the chocolate batter in the pan.
  15. Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
  16. Swirl with a knife to create the marbelized pattern.
  17. Bake at 350 for 35 minutes.
  18. Cool completely and cut into squares.
  19. Store in the refrigerator in an airtight container.

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