Raspberry Marble Brownie
4 servings
60 minutes
Raspberry marble brownie is a delightful dessert from American cuisine that combines a rich chocolate base, a creamy cheese layer, and juicy raspberry berries. Its name reflects the special pattern created when mixing the batter, resembling marble swirls. Historically, brownies originated in the USA in the late 19th century and quickly became a favorite treat due to their dense texture and rich flavor. In this version, the addition of cream cheese gives it tenderness, while raspberries add a pleasant tartness, creating a harmonious balance of sweetness and freshness. Raspberry marble brownie is perfect for cozy tea gatherings or special occasions when you want to impress guests with an unusual combination of flavors and an exquisite appearance.
1
We prepare the cheese layer. For this, we vigorously mix the cheese, 60 g of sugar from the total amount, and the yolk. We set it aside.
- Cream cheese: 250 g
- Sugar: 250 g
- Egg yolk: 1 piece
2
Break the chocolate into pieces and cut the butter into cubes. Place in a bowl, set over a pot of boiling water, and melt (double boiler).
- 70% dark chocolate: 180 g
- Butter: 100 g
3
Add regular and vanilla sugar, mix, and set aside for about 10 minutes to cool slightly. Meanwhile, sift the flour with salt and baking powder.
- Sugar: 250 g
- Vanilla sugar: 5 g
- Wheat flour: 70 g
- Salt: pinch
- Baking powder (raising agent): 0.5 teaspoon
4
Add eggs and egg whites to the cooled chocolate mixture and mix with a whisk.
- Chicken egg: 2 pieces
- Egg white: 1 piece
5
Gradually add the flour mixture and knead the dough.
6
Grease a rectangular or square shape with vegetable oil and line it with parchment. Spread half of the chocolate batter, then place the cheese mixture on top.
7
Cover with the remaining chocolate dough, take a wooden skewer and run it through the dough several times in random directions to create a marbled pattern. Place the raspberries and press them into the dough.
- Raspberry: 100 g
8
Place the mold in a preheated oven at 160 degrees and bake for about 50-60 minutes. The edges of the finished cake should be set, and the center should feel firm but not hard. When checking with a toothpick, it should come out with a few moist crumbs sticking to it.
9
We cool the cake, remove the parchment, and cut the brownie into small pieces.
10
We decorate with raspberries and mint leaves.
