Mugwort Cream Cheese Brownies
Dark chocolate brownie batter is swirled with a ribbon of cream cheese and infused with dried mugwort powder, creating a dessert that is earthy, bitter, and tangy in equal measure. The mugwort lends a grassy, herbal undertone that complements the intensity of dark chocolate rather than competing with it. Cream cheese marbled through the top provides pockets of cool acidity that cut through the richness. When sliced, each piece reveals a green-and-white marble pattern against the deep brown chocolate. Baked to a fudgy consistency, these brownies grow even more intense when chilled overnight. In spring, fresh blanched mugwort can replace the powder for a brighter, more vegetal fragrance.
Adjust Servings
Instructions
- 1
Preheat oven to 175°C and line an 18 cm square pan.
- 2
Melt chocolate and butter over a bain-marie, then whisk in sugar.
- 3
Add eggs one at a time, then fold in sifted flour gently.
- 4
Mix cream cheese, cream, and mugwort powder for the swirl batter.
- 5
Spread chocolate batter, add mugwort mixture on top, and swirl with a skewer.
- 6
Bake 25-28 minutes, cool fully, then chill 30 minutes before cutting.
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