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“Swirled chocolate brownies with a chocolate topping. Cooling time is included in prep time.”
1hr 50mins
12 bars

Ingredients Nutrition


  1. Preheat oven to 300 degrees F.
  2. Lightly coat an 8" square pan with cooking spray.
  3. Melt the unsweetened chocolate and butter in the top of a double boiler over hot but not boiling water.
  4. Cool chocolate mixture for 5 minutes.
  5. Mix the 1 1/4 c+ 1 tbsp sugar and the melted chocolate in a bowl until blended.
  6. Mix in the 1/2 tsp vanilla, and then beat in the 3 eggs one at a time until smooth.
  7. Add the 3/4 c flour and beat until well combined.
  8. Set chocolate mixture aside.
  9. Mix the cream cheese, 1 1/2 tsp flour, 5 tbsp sugar, egg and 1/4 tsp vanilla in a food processor (or with an electric mixer) until well blended.
  10. Spread 2/3 of the brownie batter in the pan.
  11. Cover with the cream cheese mixture.
  12. Scoop the rest of the brownie mixture over the top in nine evenly spaced equal sized mounds (with a bit of space between them).
  13. With the handle of a wooden spoon make parallel lines in the batter about 1 1/2" apart in one direction.
  14. Turn the pan and do the same thing in the other direction.
  15. Don't overmix, the effect should be marbled.
  16. Gently shake the pan to level the batter.
  17. Bake for 50 minutes or until a toothpick comes out clean or with moist crumbs.
  18. Sprinkle the finely chopped semisweet chocolate evenly over the hot brownies.
  19. Wait 5 minutes or so until chocolate has melted.
  20. Spread the melted chocolate evenly over the top of the brownies.
  21. OR spread nutella over warm brownies.
  22. Cool for at least one hour before cutting.

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