Marzipan Brownie Slice
Chocolate and marzipan brownies are great as a weekend treat or something different to try for Easter baking. The chocolate and almond flavours work together really well, and these are really easy to make.
Uploaded by Renshaw Baking
Time to make
- 350 g butter
- 350 g caster sugar
- 150 g dark chocolate (for the sponge)
- 5 large eggs
- 170 g plain flour, sieved
- 80 g cocoa powder
- 300 g Renshaw Original White Marzipan
- 150 g plain chocolate
- 150 g double cream
- 150 g dark chocolate (for the ganache)
Renshaw products used
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Preheat the oven to 180°C/gas mark 4.
Grease and line 2 x 20cm square tins with baking paper.
Melt 150g dark chocolate and butter together in a dish over hot water.
Whisk the eggs and sugar together until they form a ribbon trail.
Fold in the chocolate mix.
Fold in the sieved flour and cocoa powder.
Deposit evenly between the baking tins.
Bake for 15-20 minutes or until just baked.
Chocolate ganache layer:
Heat the cream in a pan to just boiling.
Pour evenly over 150g dark chocolate. Let it sit for a few minutes.
Stir to incorporate the cream and chocolate.
Building the layers:
Once the brownie has cooled, pour the ganache over and spread evenly. Leave to firm up.
Knead and roll the Renshaw Original Marzipan to desired thickness and place on top of the ganache layer.
Melt the plain chocolate and pour on top of the marzipan, leave to set before cutting into slices.