This one goes out to Grandma Mimi and to my dad’s side of the family.
Contains eggs, dairy, and gluten. And a side of nostalgia.
I didn’t get a chance to bake marble brownies with Grandma Mimi literally in person. And for her part, Grandma Mimi didn’t get a chance to search the internet for new dessert recipes like I can do all the time. She never subscribed to food bloggers, and she didn’t have an email account. She didn’t get to watch food movies like Julie and Julia, or the Hundred Foot Journey. She kept recipes on physical pieces of paper, handwritten or torn from magazines and the newspaper.
Along with my own treasure trove of recipes and food memories, I’m also lucky to have food memories from my dad, Aunt Roberta, and Uncle Richard. I don’t remember if Grandma Mimi ever made marble brownies for me and Laura when we went to visit her in Connecticut. What I do remember is my dad and Uncle Richard talking about how good those brownies were, back in the day when my greatest ambition was to be allowed to use the coffee maker so I could make Uncle Richard wake up faster in the early mornings and pay attention to me.
So this year, when Uncle Richard was able to send me the official recipe, it was time for me to tackle real marble brownies.
This recipe is complicated. Making it is a time commitment. And that time is 100% worth it.
Marble brownies are one of the top most-delicious desserts I have ever made.
When I made them for the first time this year, I took Grandma Mimi’s notes and wrote them out as my own. A version that’s easier for me to follow, reaching back in time and updating the directions for right now. I might not have Grandma Mimi here in person, but what you are about to read has been a collaboration between the two of us. So, let’s get started!!!
You will need…
(Most of these measurements will be divided between the two batters.)
4 oz “German Sweet Chocolate,” or perhaps the dark chocolate or 72% dark chocolate sold in the Pound Plus bars at Trader Joe’s
5 tbsp butter, at room temperature
4 oz cream cheese, at room temperature (important to be not even a little bit cold!)
1 cup sugar
½ cup plus 1 tbsp flour
½ tsp lemon juice
1 ½ tsp vanilla extract
½ tsp baking powder
¼ tsp salt
Preheat the oven to 350 degrees.
Melt the chocolate and 3 tbsp of the butter. SET ASIDE to let cool.
In an electric mixer using the whisk attachment, cream the cream cheese, ¼ cup of sugar, and 2 tbsp butter.
Beat in 1 egg.
Stir in 1 tbsp flour, the lemon juice, and ½ tsp vanilla.
In another bowl fitted for the electric mixer and using the paddle attachment, beat the eggs until thick, gradually beating in the remaining sugar and continuing to beat until the over-all mixture is thick.
In a smaller bowl, combine baking powder, salt, and remaining flour.
Fold that into the egg mixture.
Stir in the melted chocolate and butter mixture, plus the remaining vanilla.
Find a 9 x 9 x 2 inch pan and grease the pan with butter.
Add ALL BUT 1 CUP of the chocolate batter. Spread out evenly.
Top that with the cream cheese mixture. Spread that out too.
Then add the remaining chocolate batter.
Swirl through the layers with a butter knife to marble-ize.
Bake for approx 30 minutes.
Let cool briefly in the pan, and then cut up into small squares to enjoy. Bon appetit!