Hello everyone. It’s been a long time since I’ve posted a brownie recipe… On top of a delicious and basic brownie dough made with simple ingredients. The cheese cream filling has a moderate thickness and a beautiful pattern. It’s an easy, beautiful, delicious marzipan recipe… The marzipan dough itself is delicious, even without the cream cheese layer. Moderately moist and nutty, not too sweet. It’s just the ideal marzipan flavor that I think will feel more chewy when eaten in the fridge.

♥ Ingredients

Square mold wide * length 16.5cm

[Cream layer]

130g cream cheese

20g sugar

30g eggs

3g vanilla extract

♥ Recipe

1. Place room temperature cream cheese in a bowl and press it with a spatula to loosen it.

2. Add sugar and vanilla extract and mix.

3. Add eggs at room temperature and mix.

4. Leave for a while until the macaroons are done.

[Marzipan Layer]

60 g unsalted butter

90g bitter chocolate (I used 59% dark Callebaut chocolate)

110g brown sugar

75g eggs

13g cocoa powder

40g all-purpose flour

1g salt

♥ Recipe

1. Melt butter and chocolate together in a bowl.

2. Add brown sugar and salt and mix well.

3. Add eggs at room temperature and mix.

4. Sift flour and cocoa powder and mix well.

5. Leave 30g of finished cake batter and pour the rest into the mold.

6. Pour cream cheese powder on top.

7. Add about 1/2 teaspoon of hot water to the remaining dough to thin it out. (About 2.5g. Don’t give too much)

8. Put in ice cream bag, brush dough onto cheese powder and use toothpick to draw pattern.

9. Bake at 170 degrees C for 23 minutes. (for most conventional ovens)

* Conventional oven: Bake at 160 degrees Celsius for 23 minutes.

* Storage: 2 to 3 days at room temperature, 5 days in the refrigerator, 3 to 4 weeks in the freezer. Cut it and seal them individually in a plastic bag for storage.