We were going to a friend’s house today for a bbq and I decided to bring along a dessert. I had a small amount of marzipan leftover from the Hamantashen and figured how bad could it be in brownies. It was not bad at all. It was delish! as my friend Allison would say.
The brownie recipe is taken from Smitten Kitchen. It is her Best Cocoa Brownies recipe with the addition of some marzipan. I particularly liked the brownies because they came out fudgy and dense just the way my family like them with a slight hint of almond. Some almond extract probably would have enhanced the almond flavor but I didn’t think of that until after they were out of the oven.
Best Cocoa Brownies
From Smitten Kitchen, Adapted from Alice Medrich’s Bittersweet
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 1 ball of marzipan the size of a golf ball
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
- Roll the marzipan out into a very thin layer. Break it up into small pieces.
- Spread half the brownie batter evenly in the lined pan. Place the marzipan pieces on top of the brownie batter until the batter is almost completely covered with the marzipan.
- Spread the remaining half of the batter over the marzipan. Even out with an offset spatula.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. I baked them for just under 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 squares.