Mugwort Cream Cheese Brownies
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Mugwort powder is stirred into a dark chocolate brownie batter, and a swirl of cream cheese loosened with cream runs across the top.
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Both the herb and the chocolate lean bitter, so the tang of the cream cheese is what keeps each square from tasting heavy.
Ingredients
Instructions
- 1
Preheat the oven to 175°C and line an 18 cm square pan with parchment.
Press the corners flat so the batter spreads evenly, and let the cream cheese soften before mixing the swirl.
- 2
Melt 140 g dark chocolate with 90 g unsalted butter over a gentle bain-marie.
Keep water away from the bowl, stir until glossy, then remove it from the heat before the chocolate gets too hot.
- 3
Whisk in 120 g sugar until the mixture looks slightly grainy but even.
Add 2 eggs one at a time, mixing well after each addition so the batter stays smooth instead of separating.
- 4
Sift in 70 g all-purpose flour and 8 g mugwort powder, then fold with a spatula.
Stop as soon as no dry streaks remain, because overmixing makes the brownie tougher and less fudgy.
- 5
Beat 120 g cream cheese with 20 ml heavy cream until smooth.
Spread the chocolate batter in the pan, spoon the cream cheese mixture on top, and drag a skewer only 5-6 times for clear marbling.
- 6
Bake at 175°C for 25-28 minutes.
Pull it when the edges look set but the center still wobbles slightly, then cool completely and chill at least 30 minutes before cutting clean squares.
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