Swirl brownies

Total time: 1hr 10m
Preparation Time: 45m

For 9 piece

Nutritional Information

Contains 489 Kcal, 9g Protein, 48g Carbohydrates, 28g Fat


  • Chocolate
  • 50 g butter
  • 200 g dark chocolate (70% cocoa), finely chopped
  • 1 red chilli, deseeded, finely chopped
  • Make the mixture
  • 4 eggs
  • 200 g sugar
  • 1 pinch salt
  • 1 organic lemon, use grated zest only
  • 200 g cream cheese (e.g. Philadelphia)
  • 40 g icing sugar
  • 50 g crème fraîche
  • Make the brownies
  • 75 g macadamia nuts, roughly chopped
  • 150 g white flour
  • 0.5 tsp baking powder
  • Utensils
  • For a square spring form tin (approx. 23 cm), base lined with baking paper, sides greased

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  • Chocolate

    Melt the butter and chocolate in a pan on a low heat. Remove the pan from the heat, add the chilli, let the mixture cool a little.
  • Make the mixture

    Beat the egg yolks, sugar and salt in a bowl until the mixture turns paler in colour, halve the mixture. Combine the cream cheese, lemon zest and icing sugar and fold into half the mixture. Combine the other half with the chocolate and crème fraîche.
  • Make the brownies

    Mix together the nuts, flour and baking powder and divide evenly between the two halves of mixture, stir in. Spoon 2/3 of the pale mixture into the prepared tin and top with the dark mixture. Then spoon the remaining pale mixture on top in batches and, using a wooden skewer, create an even marbling effect.
  • Bake

    For approx. 25 mins. in the bottom half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, cut into squares, remove from the tin and leave to cool on a rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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