Marble Squares II

Marble Squares II

Beth S. 0

"Combining sour cream and chocolate, how can you go wrong?"

Ingredients 45 m {{adjustedServings}} servings 184 cals

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a medium saucepan over medium-high heat, combine margarine, water and cocoa. Bring to a boil, and remove from heat. Combine the flour and 2 cups sugar; stir into the cocoa mixture until well blended, then stir in the eggs, sour cream, baking soda and salt. Spread evenly into the prepared pan.
  3. In a small bowl, beat the cream cheese and 1/3 cup sugar until smooth. Spoon the cream cheese mixture over the batter in the pan. Swirl with a knife for a marbled effect. Sprinkle with chocolate chips.
  4. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides. Cool and cut into bars.
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Reviews 11

  1. 12 Ratings


I'm rating my mom's version 5 stars. It differs in three ways: you use 1 1/2 oz unsweetened chocolate squares, which is then melted with the margarine and water. Secondly, you combine all the dry ingredients before you put in the chocolate, sour cream, etc. Finally (and most importantly), you add an egg to the cream cheese mixture, which makes it much thinner and easier to marble the squares.


It's impossible to swirl the thick mixture of cream cheese and sugar. Maybe I didn't let it soften enough, but I did beat it for a very long time and it was still too stiff. Also, the recipe calls for sour cream and cream cheese; the two together makes the brownies too tangy. Maria

Scott M.

A family favorite for years! Yes, these are definitely more cake like than your traditional brownies (that's why they're not called brownies), and no, I don't think they're super chocolaty, but they are still chocolate. I was surprised by other reviewers that said the sour cream made the dessert "tangy". I've never thought that these were tangy. Similar to another reviewer, I always add an egg to the cream cheese mixture, and we also melt 1.5 oz of unsweetened baking chocolate squares instead of the cocoa powder.