Brownie Recipe with Mascarpone Cream Cheese

Combine soft butter and chopped chocolate in a bowl.

The ingredients need to be melted until smooth. This can be done in a double boiler or in a microwave using pulses.

Beat three chicken eggs at room temperature in a deep bowl.

Add salt, baking powder, vanilla or vanilla extract, and 200 grams of brown sugar. You can substitute regular sugar or use powdered sugar.

Beat thoroughly with a mixer until the ingredients are combined and the mass has doubled in size.

Sift the wheat flour through a sieve and add the almond flour. If you don't have almond flour, use regular flour or make your own. To do this, puree the almonds in a blender until finely ground.

Knead the dough. Then add the warm chocolate mixture and mix.

In a clean bowl, combine the cream cheese, 50 grams of sugar, and one egg yolk. For a firmer, thicker cream, I use Mascarpone cheese. However, any soft cheese will do.

Beat the mixture with a mixer until fluffy.

Line a pan with parchment paper and grease it with vegetable oil. Pour the chocolate batter into a shallow pan to a depth of about 2–2.5 cm.

We spread the butter cream and cover it with dough on top.

Using a long skewer, mix the cream and batter together in a random pattern until the surface of the cake is beautifully shimmering. Bake the cake for 40–45 minutes at 170°C.