Boom Booms

"Swirled chocolate brownies with a chocolate topping. Cooling time is included in prep time."
photo by a user photo by a user
Ready In:
1hr 50mins
12 bars




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

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This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.
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