Today I am sharing a wonderful recipe for Marbled Chocolate Brownies that might just become your new favorite brownie. It has all the chocolatey goodness that you love plus the creamy richness of cheesecake swirled on the top. Not only is it beautiful to look at, but you won’t want to stop at just one piece!
Today’s recipe comes from the delightful Astrid Rauscher, a Viennese woman who loves to share her passion for cooking and baking with the world. I love wandering through her site because it is a glimpse into the European baking classics of Austria as well as her interpretations of recipes from around the world. There is always something interesting being created in Astrid’s kitchen!
I have always loved brownies; partly because they are just so darn delicious, but also because they are so easy to make. You can whisk them by hand, but the cheesecake mixture will be creamier if you beat it in a mixer. I used mascarpone because it is lighter and thinner, making it much easier to stir into the brownie batter. If you only have regular cream cheese on hand, make sure it is at warm room temperature, or you can add a splash of milk to thin it slightly. You want both the brownie and cheesecake mixtures to be approximately the same consistency.
If you have people in your life who think they don’t like cheesecake, have them try a bite of these Marbled Cheesecake Brownies. There is something wonderful about this combination and anyone who doesn’t like them is just plain crazy, IMHO. They certainly didn’t last long at our house!
Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Marbled Cheesecake Brownies:
- Mascarpone cheese, sugar, egg, vanilla
- Butter, bittersweet chocolate, salt, flour or gluten-free flour blend
What is Mascarpone? Can’t I use cream cheese?
Mascarpone is an Italian cheese very similar to cream cheese, but softer in texture and flavor. If you can’t find it, use whipped cream cheese (preferably) or very soft regular cream cheese.
If you forgot to set the cream cheese out to soften, do not put it in the microwave. Instead, cut it into cubes and place in a bowl. Beat with an electric mixer until smooth. The friction creates heat which helps softened the cheese.
How to make Marbled Cheesecake Brownies:
- Line a 9-inch square baking pan with parchment, creating a sling to help lift the brownies out of the pan
- Make the Cheesecake mixture: Beat together the mascarpone, sugar, agave (if using), egg yolk, and vanilla until smooth; set aside
- Prepare the Brownie Layer: Set a bowl over a saucepan with simmering water in the bottom, melt the butter and chocolate together, stirring often; remove from the heat and cool for a few minutes
- Whisk in the sugar, eggs, vanilla, and salt until smooth; sift the flour mixture over the top and use a spatula to fold it in until there are no white streaks left then pour into the prepared pan
- Spoon the cheesecake mixture over the top in dollops and use a fork to swirl it into the top of the brownie mixture to marble it
- Bake the Brownies: Bake 35 to 40 minutes or until the center is firm when lightly touched or when a toothpick comes out with moist crumbs attached
- Cool on a wire rack then cut into 2-inch squares when it is at room temperature
Recommended Tools (affiliate links; no extra cost to you):
- 9-inch square baking dish
- Parchment paper sheets
- Hand mixer or stand mixer
- Mixing bowl
A regular gluten-free 1-for-1 style all-purpose flour blend will work well in this recipe. If you want, you can also replace half of the flour with either almond or hazelnut meal/flour.
- 12-1/2 oz (360 g) mascarpone, at room temperature
- 2 oz (60 g) granulated sugar
- 1 tsp agave syrup, optional
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 6-1/2 oz (180 g) butter, cut into small pieces
- 3 oz (90 g) 70% bittersweet chocolate, chopped
- 9 oz (250 g) sugar
- 3 large eggs
- 3/4 tsp vanilla extract
- Pinch salt
- 4-1/2 oz (135 g) all-purpose flour or gluten-free flour blend
- Preheat the oven to 350°F (175°C). Butter a 9-inch square baking pan (side length 25 cm). Line with a piece of parchment that is long enough to drape over two opposite sides. This creates a “sling” for the brownies, making them easier to remove from the pan. Lightly butter the parchment. Set pan aside.
- Prepare the CheesecakeMixture: Place the mascarpone, sugar, agave (if using), egg yolk and vanilla extract in the bowl of your standing mixer and beat with the paddle attachment until smooth. Set aside while you make the brownie layer.
- Prepare the Brownie Layer: In a heatproof bowl set over a saucepan with 2-inches of simmering water in it, melt the butter and chocolate together over low heat, stirring regularly. Remove from the heat, wipe water off the bottom of the bowl, and set aside to cool slightly. Whisk in sugar, eggs, vanilla and salt. Continue whisking until smooth.
- Sift the flour over the chocolate mixture. Use a rubber spatula to fold it in until no white streaks remain. Pour the batter into the prepared pan.
- Spoon the cheesecake mixture in dollops onto the chocolate layer and swirl them together with a fork, creating a marbled effect.
- Bake the cake in preheated oven 35 to 40 minutes or until the center is just firm when touched lightly with your finger. If you insert a toothpick in the center, it will have moist crumbs attached when you pull it out.
- Remove from the oven and set on a wire rack to cool. Cut the brownies into 2-inch squares (5 cm) and serve slightly warm or at room temperature.
- Recipe Source: The Heritage Cook
Adapted from a recipe from Astrid Rauscher
Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 45mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 8g
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!