“From a Hershey's cookbook”
16 brownies

Ingredients Nutrition


  1. Heat oven to 350°F Line 8 inch square baking pan with foil; grease foil.
  2. Stir together flour, baking soda and salt.
  3. In medium saucepan, place sugar, butter and water. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat.
  4. Immediately add 1 cup of the chocolate chips, stirring until melted. Stir in eggs and vanilla until blended.
  5. Add melted mixture to flour mixture, blending well.
  6. Spread 2/3 of the chocolate batter into prepared pan.
  7. In small bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla; beat well. Stir in remaining 2/3 cup chocolate chips.
  8. Spoon over chocolate; drop spoonfuls of remaining chocolate batter onto cream cheese mixture. Gently swirl chocolate batter into cream cheese with spatula.
  9. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Remove from pan; peel off foil and cut into squares.
  10. Raspberry Variation: Substitute 2/3 cup raspberry chips for the chocolate chips in the cream cheese mixture; add 2 drops of red food coloring.
  11. Mint Variation: Substitute 1 2/3 cups mint chocolate chips for the semi-sweet chocolate chips. Add 2 drops green food coloring to the cream cheese marble mixture.

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