Before I begin, I have to share that Justin thinks these Marzipan Chocolate brownies were the best brownies he’s ever eaten!

I’ve probably said this in the past, but Justin isn’t the biggest chocolate brownie fan in the world. If he was, I’d be making them every few days, because I adooooore them.

The addition of the ganache and marzipan layers give extra dimensions to the dark chocolate gooeyness.

Justin’s usual grumbles about brownies involve words like – stodgy, claggy or even dry. These additions seem to have banished all those worries!

And I followed this recipe simply as a way to use up left over home-made marzipan from last week’s Simnel cupcakes. What a great result – brownie harmony in the house!

The layers make very attractive slices too – very tempting – perfect for having on the counter of our combined vintage shop & café which we sometimes dream of!

Give them a go – I think you’ll love them!

Click here to pin the recipe for later!

Marzipan chocolate brownies

2017-04-12 12:12:57

Serves 8

For the brownie layer

1. 175g/6oz butter
2. 175g/6oz caster sugar
3. 75g/2½oz dark chocolate
4. 3 eggs
5. 85g/3oz plain flour, sieved
6. 40g/1½oz cocoa powder

For the ganache

1. 75g/2½oz dark chocolate
2. 75g/2½oz double cream

For the marzipan

1. 150g/5oz ground almonds
2. 200g/7oz icing sugar
3. 2tsp almond extract
4. 1 egg white

For the chocolate topping

1. 100g/32½oz dark chocolate
2. 

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For the brownie layer

1. Preheat the oven to 180°C/350ºF/Gas mark 4
2. Grease & line a 20cm/8-inch square cake tin with parchment paper
3. Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
4. Stir to incorporate
5. Whisk the eggs and sugar together well
6. Mix in the chocolate mixture
7. Fold in the flour and cocoa powder
8. Pour the batter into the baking tin
9. Bake for 15-20 minutes or until just baked

For the ganache layer

1. Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
2. Stir to incorporate
3. Once the brownie layer has cooled, pour the ganache over and spread evenly. Allow to firm up before embarking on the next layer

For the marzipan layer

1. Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until a thick ball of dough is formed
2. Turn the paste out onto a work surface and knead it a few times. Roll it into a ball, wrap in cling film and refrigerate whilst waiting for the ganache layer has firmed up
3. Liberally sprinkle some icing sugar on a work surface and roll out half of the marzipan to about ½cm thickness
4. Cut to size to cover the 20cm/8-inch square brownie layer
5. Any unused marzipan will keep - covered in cling film - for a month in the fridge or 6 months in the freezer

For the chocolate layer

1. Melt the dark chocolate and pour evenly over the marzipan. Allow to set completely before 'cutting off the crusts' and slicing into portions

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The post Cakes & Bakes: Marzipan chocolate brownies appeared first on H is for Home Harbinger.

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