(adapted from: Myriam Zumbühl - Kochen mit Myriam)
125g dark chocolate
1 teaspoon vanilla extract or one sachet of vanilla sugar
1 pinch of salt
200g cream cheese (e.g. Philadelphia)
1 egg yolk
1 sachet vanilla sugar
a large pinch of ground cinnamon
a pinch of ground ginger
1-2 nectarines, cut into thin slices
Preheat the oven to 220°C. Line a brownie tin (18x23cm) with parchment paper.
In a bowl, mix cream cheese, egg yolk, vanilla sugar, cinnamon and ground ginger.
Over low heat, melt butter and chocolate in a little pan and let cool a bit. Beat sugar and the eggs until pale and fluffy. Add vanilla sugar. Add the molten chocolate and mix well. Sieve in flour and salt and mix. Once the batter is smooth, pour into your prepared brownie tin.
Scatter cream cheese batter onto that with a spoon. With a fork, spread the batter a little and create swirls so that you get a marble effect. Spread the nectarine slices onto the batter.
Put into the oven and bake for about 20 - 25 minutes until the top is crispy and shiny but the inside is still moist. Let cool and then, cut into slices.
I doubled the recipe above.