Description
Saftige Brownies mit dunkler Kakao-Note, durchzogen von cremigem, leicht säuerlichem Topfen-Swirl. Zartschmelzende Textur, goldene Marmorierung, knuspriger Rand und unwiderstehlich fudgy Kern.
Ingredients
Scale
- 170 g Butter
- 220 g Rohrzucker
- 3 EL Kakaopulver (Backkakao)
- 2 Stk Eier, verquirlt
- 120 g Mehl
- 250 g Topfen
- 3 EL Rohrzucker
- 1 Stk Ei, verquirlt
Instructions
- Preheat your oven to 180°C (356°F). Prepare a flat baking pan by greasing it thoroughly with butter or oil, then line the bottom and sides with parchment paper to ensure the brownies do not stick and are easy to remove after baking.
- Melt the 170 g butter in a saucepan over low heat, stirring occasionally so it does not burn. Once melted, remove the saucepan from the heat. Immediately add the 220 g Rohrzucker (brown sugar) and 3 tablespoons of unsweetened cocoa powder (Backkakao) to the melted butter. Stir until the mixture is smooth and the sugar and cocoa are fully incorporated.
- Transfer the butter-sugar-cocoa mixture into a large mixing bowl. Allow it to cool slightly so the eggs do not scramble when added. Add the 2 beaten eggs to the bowl and mix thoroughly until fully combined. Next, add 120 g of flour and stir until a smooth, lump-free batter forms.
- Pour the chocolate brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly, ensuring it reaches all corners and is level on top.
- For the topfen (quark) mixture, combine 250 g of Topfen (quark), 3 tablespoons of brown sugar, and 1 beaten egg in a separate bowl. Whisk the mixture until it is smooth and creamy, with no lumps remaining.
- Using a spoon, drop dollops of the Topfen mixture evenly over the surface of the brownie batter in the pan. To create the characteristic marble pattern, take a fork or a skewer and gently swirl it through both batters, dragging it in a figure-eight pattern or zig-zag motion. Be careful not to overmix; you want clear, beautiful swirls.
- Place the pan in the preheated oven and bake for 40 to 45 minutes. After 40 minutes, check the brownies by gently pressing the center; it should feel set and spring back lightly. If needed, bake a few minutes longer, but avoid overbaking for a moist texture.
- When baked, remove the pan from the oven and allow the brownies to cool completely in the pan. This helps them set and makes cutting easier. Once completely cool, lift the brownies from the pan using the parchment paper, transfer to a cutting board, and cut into squares or strips as desired. Serve and enjoy!
Notes
You can substitute Ricotta for Topfen (quark) if you prefer or if Topfen is unavailable. For extra flavor, consider adding a pinch of vanilla extract to the Topfen mixture or sprinkling chocolate chips on top before baking. The brownies taste best when fully cooled, as the flavors and textures develop.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
