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Healthy cheesecake brownies

By chef Leonhard Wenzel

A combination of chocolate brownies and a delicate cheesecake cream in a lightened version. The ideal sweet finish without guilt.

48 min
Medium

13 min prep · 35 min cook

Healthy cheesecake brownies
978 kcal · per serving
Protein 35g Carbs 84g Fat 53g
Ingredients

What you will need

9 items · serves 1
  • Quark soft creamy 62.5 g
  • Quark soft dry 62.5 g
  • Chocolate 50 g
  • Eggs 1.5 pcs
  • Plain Flour 40 g
  • Cocoa 12.5 g
  • Sugar 25 g
  • Butter 17.5 g
  • Milk 25 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 35 min cook

  1. Prepare the ingredients. This is what awaits on the plate – a moist marbled cake with chocolate and quark; prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 180 °C.

  2. Melt the chocolate with the butter. Melt the butter with the chocolate in a double boiler or in a small saucepan over low heat and let cool slightly.

  3. Prepare the dark batter. In a bowl combine the eggs, the melted chocolate with butter, milk, sugar, flour and cocoa and work into a thicker, smooth batter.

  4. Prepare the light batter. In a second bowl combine the eggs, sugar and both quark cheeses and stir until smooth and light.

  5. Layer the batter. Spread about 2/3 of the dark batter onto a baking sheet lined with parchment paper.

  6. Create the marble effect and bake. Spread the light quark batter on top, add the remaining dark batter and lightly swirl with a skewer or the end of a wooden spoon to create a marbled effect. Bake in the oven at 180 °C for about 35 minutes, until the cake sets and turns golden.

  7. Serve. Let cool briefly and serve.

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