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Marzipan Brownies




Source of Recipe


Internet


List of Ingredients




4 ounces semisweet chocolate - coarsely chopped
4 ounces unsweetened chocolate - coarsely chopped
1/4 cup marzipan
1 teaspoon sugar
1 1/2 cups sugar
4 large eggs
1/2 teaspoon almond extract
12 ounces cream cheese - softened
1 cup all-purpose flour
1/4 teaspoon salt
1 cup butter
1 teaspoon vanilla
10 ounces raspberries - thawed
1 tablespoon confectioner's sugar
1 tablespoon Grand Marnier



Recipe



For the Brownies
Position the rack in the center of the oven and preheat to 350 degrees F. Line a 13-by- 9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhang underneath the pan. Lightly butter the bottom and the sides of the foil lined pan.

Place the marzipan and 1 teaspoon sugar in a food processor fitted with a steel blade.Pulse until combined. Add one of the eggs and the almond extract and pulse until smooth. Add the cream cheese and process until blended.

In a small bowl, using a wire whisk, stir together the flour and the salt.

In a large bowl, using a hand-held mixer set at medium speed, beat the butter and the remaining 1 1/2 cups sugar until combined. One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the vanilla extract. On low speed, beat in the flour mixture, just until combined.

Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern. Bake 30 to 35 minutes or until a cake tester or toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it.

Cool the brownies in the pan set on a wire rack. When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares.

For the Raspberry Sauce
Place the raspberries in a food processor fitted with a steel blade. Pulse until finely pureed, about 1 minute. Place the raspberry puree in a wire strainer set over a medium bowl. Push the raspberry pulp with a rubber spatula, straining out the seeds. Whisk in the confectioners' sugar and the Grand Marnier.

Assembly
To serve, spoon some raspberry sauce on a dessert plate. Place two brownie squares in the center of the plate and serve. Garnish with fruit.