Urmelis Quark – Cream Cheese – Brownies black – white

Ingredients for 1 servings:

• 100 g white chocolate with fruit filling (e.g. wild berries)
• 150 g quark (40% fat)
• 50 g cream cheese (0.2% fat)
• 40 g butter, soft
• 30 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 1 large egg yolk
• 3 tbsp, levelled pudding powder (vanilla flavor) or cornstarch
• 150 g dark, semi-sweet chocolate
• 110 g butter
• 3 m.-sized eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 180 g flour
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious – chocolatey, slightly fruity brownies with dark and light chocolate, quick to make!

Line the bottom of a brownie pan (24 x 24 cm) with baking paper, grease the edges, and dust with flour. A baking tray with a baking frame or a springform pan will also work. For the topping, chop the white chocolate into small pieces and refrigerate until ready to use. Beat the quark and cream cheese with the very soft butter until creamy. Add the sugar, vanilla sugar, egg, and egg yolk and continue stirring well. Add the cornstarch and mix well. Then fold in the chocolate pieces and mix well. Refrigerate the mixture until ready to use. For the brownie base, finely chop the dark chocolate and slowly melt it with the butter (you can also use it in the microwave at 360 W, check frequently!). Mix both together well and let cool slightly. Beat the eggs with the sugar, vanilla sugar, and salt until very creamy. Add the chocolate butter and continue stirring until creamy. Finally, add the flour and mix everything well until a smooth batter forms. Pour half of the batter into the pan and smooth it out. Spread the cheesecake mixture on top and spread evenly. Drop the remaining brownie batter on top using 2 teaspoons. Bake at 170°C (top/bottom heat) on the middle rack for about 35-40 minutes. Cool on a wire rack, then remove from the pan and either enjoy immediately or let it cool completely in the refrigerator. Store in the refrigerator, but take it out well in advance of eating. When it comes to chocolate, your imagination is the limit. You can also use just cream cheese, but in that case, I’d recommend using double cream.