Baked in the City is a happy network of homebakers like us, out to embrace more of our own. Our group is about celebrating home-baked treats and the absolute joy that goes into making them! Members look forward to sampling each other’s baked goods, learning new baking techniques together, sharing information on ingredients, trading sources or suppliers and even trying out new recipes from those who are willing to share.

Tuesday, September 18, 2007

JEN’S Marble Fudge Brownies

by Jen Ramirez

photo by Kit Langit

When I found out that the theme for the first pastry exchange was heavenly bars and brownies, my priority was to find the easiest recipe I could. Then, seeing the other participants’ yummy sounding, multi-syllabic variants, I began to think a ‘basic-fudge-brownie’ might be anticlimactic (and cowardly). So, what’s the next easiest recipe to that? Marble-ize it!

As a fan of cheesecake myself, I was happy to learn that what gave a brownie its marble was a simple cream cheese mixture on top. The online recipe seemed easy enough, so I gave it a try. What came out looked surprisingly nice, and upon tasting, my family declared it as, “…YOU made this!?” - - which translates as “very good”!

photo by Michelle Yulo

Personally, I found the brownies quite sweet and too rich for my taste. For the kids though, this kind of almost-solid-fudge bar was a delicious treat! Thank goodness for the cream-cheese on top. It mingled (or should I say marbled) well and gave a mildly salty contrast to the brownie, preventing death by chocolate overload.

At the pastry exchange, I needed help to get my brownies out of the pan and to cut them neatly into bars. I guess that’s equivalent to having a big “Newbie!” sign stuck to my forehead. Yumi, Michelle and Emily were eager to help. Despite the shortening I used for greasing, my bars were just too moist to survive being inverted onto a chopping board (at home we sort of ate them from the pan…). Yumi was able to save them though, and she also taught me to use non-stick baking paper next time, as a liner for easy transfer.

Another thing I learned (this time from Michelle) was that the amount of eggs in a recipe affects how fudgy-moist vs. ‘cakey’ it will be. American recipes that call for two large eggs may require three of our local-sized eggs to generate the same consistency.

photo by Camille Bautista

As an epilogue of sorts, I want to share that I tried making the marble-fudge brownies with the adjustments I learned from the exchange. Actually, some friends invited us over for lunch and when I asked what we could bring, they requested for the brownies they'd read about on this blog. Haha, pressure! Fortunately, I'd learned a few things by then. I lined my pan with non-stick baking paper, but greased it first to prevent the liner from slipping. I also added one more egg to the recipe, to diffuse the fudge level slightly and give it more rise. Lastly, after it cooled down, I chilled the entire pan in the refrigerator overnight before cutting into neater bars the next morning. I found that with the liner and the firm chilled brownies, I had a much easier time. The kids still loved it, our friends took seconds and I thought they were really yummy too. It was a proud moment!

In case you’d like a copy of this recipe, please email:

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