Love and Olive Oil

Marzipan Brownies

Marzipan Brownies

I’ve been thinking a lot about brownies lately. And mainly, what makes a really good brownie. I’ve been doing research, all scientific and the like.

I’ve come to the conclusion that the denser the better. It should almost be the consistency of fudge (why did you think they were called fudgy brownies, anyway?) Chewy. But not gooey.

Dark chocolate. Lots of dark chocolate. The best your wallet can muster. Might I suggest Sharffen Berger? That’s what I used for what can only be called a truly divine brownie.

Toppings, mix-ins, and frostings, of course, are completely optional, but what’s the fun in a plain old brownie?

And finally, unlike chocolate chip cookies which are the best warm out of the oven, brownies are best when left to chill overnight. Yes, I said overnight. I know. Such a tease. But it’s worth the wait.

Marzipan Brownies

Now that you’ve discovered the ultimate brownie, why not take it to the next level? Give it a smattering of chopped almonds and top it with a layer of marzipan and chocolate glaze, and brace yourself. You’ll swoon so deeply you may just find yourself in need of a good old fashioned fainting couch.

This is the kind of brownie that would end wars. Heal grudges. Get you the best table in the house if you’re so inclined to share with the hostess (I speak from experience on that one). It’s kind of ridiculous, really, how good these are. And if you come from a family of marzipan addicts like I do (it runs through my veins, I tell you!) it just might be the best thing you’ve ever eaten.

Don’t say I didn’t warn you. Fainting couch. Have one.

Marzipan Brownies

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2/3 cup flour
2 tablespoons dark or dutch processed cocoa powder
1/2 teaspoon salt
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup chopped almonds

For Marzipan:
5 ounces almond paste
1/3 cup powdered sugar
2 teaspoons corn syrup, plus more for brushing

For Glaze:
3 ounces dark chocolate, chopped
2 tablespoons unsalted butter, cut into cubes


Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.

Sift together flour, cocoa, and salt in a small bowl and set aside.

Melt chocolates and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.

Whisk in eggs, vanilla, and almond extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Fold in chopped almonds. Pour into prepared pan.

Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

For marzipan, liberally dust a smooth surface with powdered sugar. Knead together almond paste with corn syrup, adding more sugar as necessary to keep mixture from sticking. Continue kneading until paste is smooth and all sugar has been incorporated. Roll into an 8 by 8-inch square. Lightly brush the top of brownies with more corn syrup, then place marzipan layer on top, pressing to adhere. Refrigerate while you prepare the glaze.

Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over marzipan, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or preferably overnight (brownies are best when left to chill in the refrigerator overnight).

Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.

All images and text © / Love & Olive Oil

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  1. Hi I can’t find dark chocolate for the glaze what can I substitute. Please notify me with a reply on my on my email thank you

    • You could use all unsweetened baking chocolate, dark chocolate chips or check the chocolate bar aisle of your grocery store. Anything 60-80% cacao would work great here. Using a chocolate with a lower cocoa % would mean a higher quantity of sugar, which might affect the final texture.

  2. Hi I can’t find dark chocolate anywhere what can I what can I substitute for it? Please notify me with the reply thanks

  3. I can’t find dark chocolate in stores what else could I use?

  4. I made these yesterday afternoon. I had a small amount of marzipan leftover (just enough) as well as plenty of baking chocolate and nuts. They are delicious! Like fudge.

    One commentor above mentioned some bakery making these with a very thin layer of seedless raspberry preserves in between the brownie and the marzipan. Since I didn’t have corn syrup on hand, I used a thin wiping (no more) of seedless raspberry preserves. It’s quite nice, and though I do taste a little raspberry, the marzipan and fudge flavors dominate. I’m sure with the corn syrup it’s wonderful, too, especially to solely focus on the fudge and marzipan flavors. I de-seeded my raspberry preserves by rubbing it through a sieve.

    Don’t worry if the brownies seem hard after refrigerating. In the mouth they are like biting into fudge. They are rich. I cut mine into bite-size pieces to serve along with my Christmas cookies on a tray. I will otherwise keep them refrigerated.

  5. I want to use marzipan from the store. How much should I use?

    • You’ll need 5 ounces. Don’t use the super hard/dry stuff, trust me! If you can find nice soft marzipan it’ll work just fine here. :)

  6. hello,
    I speaker english a little but i can say: wouahhhh!!!
    I want eat your cake.

  7. LOVE marzipan! Gorgeous and super tasty-sounding. I am definitely going to make these!

  8. The pics look heavenly, Cannot wait to try it. It is certainly the ideal binge after a great workout and getting in shape. The snaps make it look absolutely irresistible. They look splendid indeed. I am a great fan of Baking and this is my next thing in my to-do things to bake..

  9. These look incredible. Should I even admit how in love I am with marzipan? Should I admit that I have been known to buy a big log of it, keep it in the fridge, and eat it by the slice like cheese? I once bought a whole bunch so I could make marzipan animals… and ended up eating it all… and successfully made one single marzipan tiger… then ate him limb by limb the next morning… It’s an expensive habit I tell you!

    I can not wait to try this recipe… If I can even get far enough to complete it without eating the marzipan while the brownies are baking ;)

  10. Boy am I in the mood for brownies now. We’ve been making Filipino desserts lately with lots of coconut, but I could use one of these :)

  11. My best friends family owned a bakery and they made these very same brownies, the only difference was they spread a thin layer of either seedless raspberry jam or cherry preserve before laying the marzipan on top. This is a phenomenal recipe, I added the raspberry and it brought back so many childhood memories! Thank you.

  12. Magnifique

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