Marble "Brownie"

Votes: 2

The bars prepared according to this recipe are a combination of two famous desserts, cheesecake and fudge browniesThe easiest way to achieve a marbled effect is with a wooden skewer, but you can also use a toothpick or the tip of a digital thermometer.

Time: 3 hours 45 minutes
Complexity: easily
Quantity: 16 cakes

Two recipes with similar ingredients were combined in this pie.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250 g butter, plus extra for greasing the foil
0.33 cup cocoa powder
0.5 tsp fine salt
1.75 cups premium flour
110 g chopped semi-sweet chocolate
2.33 cups sugar
5 large eggs at room temperature
350 g of cream cheese at room temperature
1 teaspoon vanilla extract
You will need: wooden skewer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream cheese, vanilla extract, premium flour, eggs, semi-sweet chocolate, cocoa

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat to 180°C. Line a 20 x 30 cm baking pan with foil, leaving an extra 5 cm on both sides. Grease the foil with oil.

Combine cocoa powder, salt and 1 1/2 cups flour in a medium bowl.

Melt the butter and chocolate in a saucepan over medium heat, stirring frequently. Transfer to a bowl and let cool for 10 minutes. Add and beat 2 cups of sugar and 4 eggs. Add the flour mixture and mix well. Cool for 10 minutes.
Meanwhile, beat the cream cheese, vanilla extract, remaining 0.33 cup sugar, and 1 egg in a large bowl with an electric mixer on medium-high speed. Add the remaining 0.25 cup flour and beat just until combined.

Use 2 ice cream scoops or large spoons to alternately spoon the two whipped mixtures into the prepared pan (you'll make more brownie batter than cheesecake batter, so try to distribute the mixtures as evenly as possible).

Cover the countertop with a couple of kitchen towels. Gently lower the baking pan onto the countertop several times until the dough is level (the towels should protect the countertop from splashes).
Make swirls on the surfaceRun a long wooden skewer through the dough, making sure it reaches the bottom of the pan. This will create marbled patterns. Tap the pan on the countertop a few more times to even out the dough.
Bake brownies, turning halfway through, until the top is set and a skewer inserted into the center comes out with only a few moist crumbs, about 50 minutes.

Let the brownies cool completely in the pan. Use the foil around the edges to unmold the cake. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.

Recipe red velvet swirl cakes.