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Brownie with a Twaróg (Polish Curd Cheese) Swirl
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Source: https://recipheon.com/en/recipes/desserts/brownie-with-a-twarog-swirl
About this recipe
Brownie with a twaróg swirl pairs intense dark chocolate with a more delicate cheese layer. The chocolate batter made with butter, eggs, sugar, and flour creates a moist, dense base, while the twaróg adds contrast and forms a pale, creamy pattern. Do not blend the twaróg fully into the chocolate batter; drag it through in a few places to create a visible swirl. Wait until the brownie is completely cool and the center has set before slicing.
Ingredients
150 g dark chocolate
120 g butter
2 eggs
100 g sugar
120 g Polish pressed curd cheese (twaróg)
80 g all-purpose flour
Steps
Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper. Melt the dark chocolate with the butter over the lowest heat or in a water bath, then let it cool until still fluid but no longer hot.
Mix the eggs with the sugar without beating vigorously, as the base should be dense. Set aside 2 tablespoons of the egg mixture in a separate small bowl.
Combine the chocolate mixture with the remaining egg mixture, then briefly fold in the flour.
Transfer the chocolate batter to the prepared tin and level it. Blend the twaróg with the reserved 2 tablespoons of egg mixture until as smooth as possible. Add in dollops and draw a skewer through them a few times to create swirls; do not combine the mixtures into a uniform color.
Bake on the middle rack for 22–28 minutes. The edges should be set and the pale swirls firm, with no liquid on the surface. A skewer inserted into the chocolate part should emerge with moist crumbs but no liquid batter; do not wait until the brownie is completely dry.
After baking, cool the brownie completely so the twaróg layer can be cut cleanly.
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