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dark chocolate marzipan brownies

Updated: Feb 22, 2021


I make these for my boo thang whenever it feels right. I don't even like chocolate that much, but whoa. lawd give me self control around these dark chocolate marzipan (almond paste) brownies!!! they're sweet and chocolatey and almondy and thick and chewy and way too addictive.

I love this recipe because the butter is melted and you can easily get your eggs room temp by letting them hang out in warm tap water for 15 - 20 min (I rotate with fresh warm water after about 8 min to keep them warming). Why does that matter? Because, #cuelazymove I ALWAYS forget to pull things out to get them room temp. allllwwaaayyss.



  • 1 1/2 sticks unsalted butter (3/4 cup)

  • 6 OZ dark chocolate chips

  • 1 CUP (raw) granulated sugar

  • 1/2 CUP dark brown sugar

  • 3 large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 CUP unsweetened natural or dutch-process cocoa powder (whichever you have)

  • 1 CUP AP flour 

  • 1 teaspoon salt

  • 3.5 - 4 OZ marzipan (half log)


  1. Preheat your oven to 350 degrees Fahrenheit.

  2. Grab a 9x13 inch pan and add a piece of parchment so it covers the long sides (so you can easily lift the brownies out of the pan. Spread some butter on the exposed metal sides (inside, short sides) so your batter doesn't stick.

  3. In a microwave-safe bowl, add your butter + combine the butter and 2 ounces of chock chips. Melt in 30-sec increments, mixing with a fork or whisk in between until everything is melted together and smooooooth. Usually about 1.5-2 min for me because I never remember to pull my butter out of the freezer in time!

  4. Take it out of the microwave and whisk in the raw + dark brown sugar until completely combined, then whisk in the eggs (one at a time) and vanilla.

  5. Add the cocoa powder, flour, salt, remaining 2 ounces choc chips. Mix everything together.

  6. Using a rubber spatula (recommendation only) transfer the brownie mixture to the lined baking dish, then add either balls of marzipan or you can press it out into sheets and bury the sheets under chocolate!

  7. Bake for 30 minutes, then test the brownies with whatever you have (I end up using a knife). If it doesn't come out clean(ish, they're fudgy!), keep checking every 2 minutes until you have moist crumbs on the knife. Usually between 30 - 32 minutes for me!

  8. Remove from the oven and let it cool completely before you pull that bad boy out! hot brownies are gooey, don't forget it!!

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