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
- total
- Medium
- level
13 min prep · 35 min cook
What you will need
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Quark soft creamy 62.5 g - Quark soft dry 62.5 g
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Chocolate 50 g -
Eggs 1.5 pcs -
Plain Flour 40 g
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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.
Steps to cook
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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.
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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.
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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.
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Prepare the light batter. In a second bowl combine the eggs, sugar and both quark cheeses and stir until smooth and light.
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Layer the batter. Spread about 2/3 of the dark batter onto a baking sheet lined with parchment paper.
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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.
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Serve. Let cool briefly and serve.
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