GRANDMA FLO’S MARBLE SQUARES
Dr. James Johnston, professor emeritus at the University of Pittsburgh, got this family favorite from his paternal grandmother, Florence Johnston. “I always make it for holidays and love watching it disappear,” he says.
8 ounces cream cheese or Neufchatel cheese, softened
2⅓ cups sugar, divided 3 eggs, divided
¾ cup water
½ cup margarine or unsalted butter
1½ ounces unsweetened baking chocolate, chopped 6 ounces chocolate chips 2 cups all-purpose flour ½ cup light sour cream or Greek yogurt
1 teaspoon baking soda ½ teaspoon salt Preheat oven to 375 degrees. Grease and flour a 15by-10-inch baking dish or pan, and set aside.
In medium bowl, combine cream cheese and ⅓ cup sugar and blend well. Fold in 1 egg and set aside.
Combine water, margarine or butter and unsweetened baking chocolate in a medium sauce pan and slowly melt over low heat.
When everything has melted, remove pan from heat and add remaining 2 cups sugar and flour. Mix well to combine.
Blend in remaining 2 eggs, sour cream or yogurt, baking soda and salt.
Pour batter into prepared pan. Using a spoon, uniformly spoon cream cheese mixture over the chocolate batter.
Cut through the batter lengthwise and widthwise to create a marble pattern with the cream cheese mixture. Cuts should be about 2 inches apart. (I used a knife to swirl the batter in circles.)
Sprinkle top of brownies with chocolate chips. Place in oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Cool brownies on a rack, then cut into squares.
Makes about 20 large brownies.
— Dr. James R. Johnston,
“University of Pittsburgh School of Medicine’s Cookbook 2020.”