Cream Cheese Marbled Fudge Bars
In 1982/1983, these delicious bars were presented on Tuesday nights at 10:30 in the home of Ted, and Edelgard Morse – who were Brown University Faculty Fellows and generously (and courageously) opened their home to starving and often stampeding college students. I was lucky enough to work with them in my senior year as their “Senior Resident” under the artful guidance of Patsy. I remember one particularly well-attended study break where the dining table started to tip over due to the crowds pressing in! As they say, “those were the days.” Today, I made one batch. Back then, I would quadruple the recipe! They are the easiest things to make and freeze very well.
Ingredients
To make the Fudge
- Fudge:
- 1 cup butter two sticks
- 4 oz baking chocolate unsweetened
- 2 cups sugar
- 3 eggs
- 1 cup flour
- 1 teaspoons vanilla
- 1/2 tsp salt
Cream cheese filling
- Cream cheese filling:
- 1 8 oz package of cream cheese
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
To make the fudge
- Melt the butter over low heat in a heavy-bottom saucepan. Add the chocolate and constantly stir, careful not to scorch the chocolate. Once the chocolate is melted, set aside; the chocolate mixture should be warm but not hot before continuing with the recipe.
- In the bowl of an electric mixer, combine the sugar and eggs and beat on medium/high speed until they are pale and thick.
- Reduce the mixer's speed to low, add the warm chocolate and butter mixture to the egg mixture, and beat until incorporated. Then, add the flour, salt, and vanilla. Mix to incorporate.
- Pour the batter into a well-greased 9 x 13-inch pan.
to make the filling
- If you only have one mixer bowl, wash and dry the bowl.
- Using the electric mixer, combine the cream cheese and sugar, then add the egg and vanilla. Beat well to incorporate the egg.
Finish the assembly and bake
- Drop large dollops of the cream cheese filling across the top of the fudge layer. Using a knife, drag the cream cheese filling into the fudge to marble the mixture. Gently – do not over mix – you will still have a predominately white surface with streaks of chocolate visible.
- Bake for approximately 40-45 minutes or until a cake tester comes out clean.
- Cool in the pan.