Brownies can be a very divisive topic when it comes to preference. I am firmly in the fudgy-not-cakey brownie camp and I want to taste the richness of the chocolate, not have it buried under alarming amounts of sugar. A little goes a long way with this style of brownie. If you prefer a lighter cake texture, a classic crinkle top or don’t enjoy the intensity of dark chocolate, this one probably falls into the “not worth it” category for you. This version incorporates an almond cream swirl to offset the chocolate slightly and elevate the visual appeal. To be honest the almond flavour isn’t a stand out but it works in its own subtle way (it can easily be left out). You can find the almond cream recipe in my Apple Caramel Tartlets recipe.
Now that we’ve got that out of the way, let’s get back to it. Brownies are one of the quickest and easiest paths to a satisfyingly good dessert with very little effort. Melt some chocolate and butter, whisk in eggs and a handful of pantry ingredients, bake for 20–30 minutes and there we have it. Eat them warm and gooey with ice cream, or let them cool into the kind of homemade chocolate fix that mysteriously disappears piece by piece over the next 24 hours.
Needless to say, these and various versions of them get made often in our house and they rarely last long enough for the pan to fully cool. Particularly if I don’t cut them the same day. I’ll wake up the next morning and, if I didn’t know better, I’d be concerned an infestation of brownie loving mice had got to them overnight. Oh wait, I have teenagers in the house. Need I say more.
Worth Making?
- Yes — if you like brownies that actually taste like chocolate
- Yes — if boxed brownies have disappointed you one too many times, this really isn’t much harder to put together
- Yes — if you want a version more slightly elevated than a standard brownie
- Yes — if you like the almond flavour quietly sitting in the background rather than punching you in the face like almond essence usually does
- Skip it — if your ideal brownie is ultra-sweet and more subtle chocolate flavour
- Skip it — if you only have compound chocolate because this recipe requires couverture chocolate to be worth eating
- Skip it — if you prefer the cakey variety or will be disappointed if your brownie doesn’t have the classic crinkly top
Chocolate Marble Brownies
Ingredients
- 200 grams dark chocolate
- 200 grams butter
- 150 grams sugar
- 70 grams brown sugar
- 3 eggs
- 95 grams flour
- 25 grams cocoa powder
- 150 grams almond cream
Instructions
- Preheat oven to 170 C and line a 20cm x 20cm baking tin with baking paper.
- Melt butter and chocolate in bowl over saucepan of simmering water, or in the microwave until fully melted.
- Let melted chocolate and butter cool to room temperature and then whisk in eggs and sugars followed by flour and cocoa powder. If using unsalted butter, add 1/2 tsp salt.
- Pour batter into the prepared baking tin.
- Place about 8 tablespoon fulls of almond cream as evenly spaced as possible on top of the batter. Using a skewer or knife, gently swirl the almond cream into the brownie batter without mixing it – aim is to get the swirl and mix together completely.
- Bake in preheated oven for 20 to 30 minutes or until a knife in the center comes out almost clean. These are best slightly under baked.
Make it your way
- Swirl through peanut butter instead of almond cream and top with chopped salted peanuts
- Add toasted pecans or almonds if you want more texture against the fudgy centre
- Sprinkle flaky salt over the top before baking to elevate the chocolate profile
- Use orange zest in the batter for a subtle jaffa-style version
- Add a shot of espresso or strong coffee to deepen the chocolate flavour without making it taste like coffee
- Swap part of the dark chocolate for milk chocolate (ensure it has cocoa solids and not a cheap milk chocolate version) if you want a sweeter less intense brownie
- Serve slightly warm with ice cream, cream or custard if you’re leaning fully into dessert territory rather than snack and for ultimate indulgence throw in caramel or chocolate sauce
