For the pieces of yummy marzipan embedded in the brownies I used a couple of bars of Ritter Sport Dark Chocolate with Marzipan, which is one of my favorite candies, ever. I broke up the bars and stirred them in the finished batter and they create these wonderful pockets of almond essence.
So, so good. The almond meal makes them a bit more crumbly in texture, which was lovely. They are beautifully moist, as well.
Dark Chocolate Brownies with Marzipan
1/2 cup flour
1/2 cup almond meal (finely ground almonds/almond flour)
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/3 walnut or neutral vegetable oil
1 cup sugar (or 3/4 cup honey)
2 teaspoons vanilla extract
2 3.5-ounce bars Ritter Sport Dark Chocolate with Marzipan, broken into squares
Preheat the oven to 350 degrees. Oil a 9-by-15 inch baking pan.
In a small mixing bowl, stir together the flour, almond meal, cocoa, baking powder, and salt.
In a large mixing bowl or stand mixer, beat the butter and sugar until incorporated. Beat in the eggs one at a time, then the vanilla. Mix in the dry ingredients until just combined. Stir in the Ritter Sport pieces and spoon the batter into the prepared baking pan. Bake for 20-25 minutes, or until the sides start to pull away and the center is set. Cool completely before cutting into small squares.
Thanks for reading,