If the butter is in the fridge, let’s take it out while we prepare the rest of the ingredients.
Preheat the oven to 180°C in conventional mode. Get two medium-sized bowls and the utensils needed to melt the chocolate and butter in a double boiler.
I used a 23-cm square baking pan and lined it with parchment paper (highly recommended—otherwise, good luck scraping them out after baking! :D), but if you prefer thinner brownies, use a larger pan!
Cut the dark chocolate into pieces and place it in a double boiler.
Cut the butter into pieces and place 120 g of it in a double boiler along with the chocolate. Be sure to keep a close eye on it and stir the mixture well!
Once everything is thoroughly dissolved, pour the mixture into one of the two bowls, add 170 g of the 190 g of sugar, and stir.
Once combined, add 3 of the 4 eggs and continue mixing.
In the second bowl, sift 130 g of flour, the baking powder, the cocoa, and the salt.
Add the chocolate to the freshly sifted mixture and cream the cheese with the remaining butter, egg, and flour.
First, pour the batter with the chocolate into the baking pan, then add the creamed cheese.
To achieve the marbled effect, use a teaspoon and “swirl” the batter a little.
Bake for 35 minutes, and before removing it from the oven, always check for doneness by inserting a toothpick into the center.
Christmas is approaching, and desserts, chocolate, and cocoa are flowing like water. We’re here to “help” by adding fuel to the fire: marbled brownies are a great recipe to bring to pre-Christmas dinners if you’re tired of the usual panetùn or pandoro!
The recipe serves 8–12 people and is very easy to follow.
Here you can find a coconut version of brownies: LINK.