Irresistible Gourmet Brownie Collage
Irresistible Gourmet Brownie Collage
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Cheesecake Swirl
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
For the Matcha Swirl
- 2 ounces white chocolate, melted
- 1 tablespoon matcha powder
- 1 tablespoon heavy cream
For the Mocha Swirl
- 1 teaspoon instant espresso powder
- 1 tablespoon hot water
- 1/4 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium microwave-safe bowl, combine the melted unsalted butter and chopped unsweetened chocolate. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler. Let cool slightly.
⏱️ 3 min
- 3
In a large bowl, whisk together the granulated sugar, large eggs, and vanilla extract until light in color and slightly thickened, about 2 minutes.
⏱️ 2 min
- 4
Pour the slightly cooled chocolate mixture into the egg mixture, stirring until just combined. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 5 min
- 5
Prepare the Cheesecake Swirl: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, large egg yolk, and 1/4 teaspoon vanilla extract until smooth and creamy.
⏱️ 3 min
- 6
Prepare the Matcha Swirl: In another small bowl, combine the melted white chocolate, matcha powder, and heavy cream. Whisk until smooth and vibrant green.
⏱️ 3 min
- 7
Prepare the Mocha Swirl: In a third small bowl, dissolve the instant espresso powder in the hot water. Stir in the dark chocolate chips until melted and smooth. If needed, microwave for 10-15 seconds to fully melt the chips.
⏱️ 3 min
- 8
Pour about two-thirds of the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the cheesecake, matcha, and mocha mixtures randomly over the brownie batter. Drop the remaining brownie batter in between the swirls.
⏱️ 4 min
- 9
Using a knife or skewer, gently swirl the mixtures together to create a marbled effect. Be careful not to overmix, as you want distinct pockets of flavor.
⏱️ 2 min
- 10
Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center may still be slightly soft.
⏱️ 28 min•🌡️ 350
- 11
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for clean cuts and to allow the flavors to set. Once cooled, cut into 4 generous squares.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Irresistible Gourmet Brownie Collage
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Cheesecake Swirl
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
For the Matcha Swirl
- 2 ounces white chocolate, melted
- 1 tablespoon matcha powder
- 1 tablespoon heavy cream
For the Mocha Swirl
- 1 teaspoon instant espresso powder
- 1 tablespoon hot water
- 1/4 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium microwave-safe bowl, combine the melted unsalted butter and chopped unsweetened chocolate. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler. Let cool slightly.
⏱️ 3 min - 3
In a large bowl, whisk together the granulated sugar, large eggs, and vanilla extract until light in color and slightly thickened, about 2 minutes.
⏱️ 2 min - 4
Pour the slightly cooled chocolate mixture into the egg mixture, stirring until just combined. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 5 min - 5
Prepare the Cheesecake Swirl: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, large egg yolk, and 1/4 teaspoon vanilla extract until smooth and creamy.
⏱️ 3 min - 6
Prepare the Matcha Swirl: In another small bowl, combine the melted white chocolate, matcha powder, and heavy cream. Whisk until smooth and vibrant green.
⏱️ 3 min - 7
Prepare the Mocha Swirl: In a third small bowl, dissolve the instant espresso powder in the hot water. Stir in the dark chocolate chips until melted and smooth. If needed, microwave for 10-15 seconds to fully melt the chips.
⏱️ 3 min - 8
Pour about two-thirds of the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the cheesecake, matcha, and mocha mixtures randomly over the brownie batter. Drop the remaining brownie batter in between the swirls.
⏱️ 4 min - 9
Using a knife or skewer, gently swirl the mixtures together to create a marbled effect. Be careful not to overmix, as you want distinct pockets of flavor.
⏱️ 2 min - 10
Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center may still be slightly soft.
⏱️ 28 min•🌡️ 350 - 11
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for clean cuts and to allow the flavors to set. Once cooled, cut into 4 generous squares.
⏱️ 120 min