Summary

Ingredients

For covering:

• 100 g chocolate, white, with fruit fillin (e.. forest fruit)
• 150 g quark (40% fat)
• 50 g cream cheese (0.2% fat)
• 40 g butter, soft
• 30 grams sugar
• 1 packet vanilla sugar
• 1 medium egg (s)
• 1 large egg yolk
• 3 tablespoon, leveled pudding powder (vanilla flavor) or cornstarch

For the ground:

• 150 g chocolate, dark, delicately tart
• 110 g butter
• 3 egg (s)
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 180 g flour
• Fat for the shape
• Flour for the mold

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Instructions

1. Line a brownie pan (24 x 24 cm) on the bottom with baking paper, grease the edge and dust with flour. A baking sheet with a baking frame or a springform pan is also possible.
2. For the topping, chop the white chocolate into small pieces and chill until further use. Mix the quark and cream cheese together with the very soft butter until creamy. Add sugar, vanilla sugar, egg and egg yolk and continue to stir well. Add the cornstarch and stir well. Then fold in the chocolate pieces and mix well together. Chill the mixture until further use.
3. For the brownie base, finely chop the dark chocolate and slowly melt it together with butter (also works in the micro at 360 W, check again and again!). Mix both well together and let cool down a bit.
4. Mix the eggs with sugar, vanilla sugar and salt until very creamy. Add the chocolate butter and continue to stir until creamy. Finally add the flour and stir everything well to form a smooth dough. Pour half of the dough into the pan and smooth it out. Put the cheese cream on top and smooth it out. Place the remaining brownie dough on top with 2 teaspoons in dots. Bake at 170 ° C top / bottom heat on the middle rack for approx. 35 - 40 minutes.
5. Let cool on a wire rack, then remove the tin and either enjoy right away or let cool down completely in the fridge for a moment. Storage is possible in the refrigerator. Take out early enough before consumption.
6. When it comes to chocolate, there are no limits to the imagination. You can also just use cream cheese, but then I would rather use the double cream.