6.5 oz. Theo 70% dark chocolate
2/3 C (92g) flour
1 and 1/4 C sugar (245g, divided)
3 large eggs, cold
1/2 tsp. baking powder
1/4 tsp. salt
7 T unsalted butter (98g)
1/2 vanilla bean
8 oz. fromage blanc
WHAT TO DO:
Preheat oven to 325°F. Butter an 8” square pan and line with parchment, leaving about an inch of overhang.
In a small bowl, whisk together flour, baking powder, and salt.
In the bowl of a food processor, mix fromage blanc, the seeds scraped from the vanilla bean, 1/4 cup of sugar, and 1 egg. Process until smooth and creamy. Set aside.
In a bowl set over a pot of simmering water, combine butter, chocolate, and remaining 1 cup of sugar. Stir until chocolate and butter are fully melted and mixture is hot to the touch.
Remove bowl from heat and whisk in 3 eggs, one at a time, whisking thoroughly after each addition. Gently stir in flour mixture just until incorporated.
Pour half of batter into prepared pan, then pour half of fromage blanc mixture over. Pour the remaining brownie batter over, and dollop with the remaining fromage blanc mixture. Swirl a small knife through the batter to create a marbled appearance.
Bake in the middle of the oven for 40-50 min, until the top is set and a tester comes out with moist crumbs. Cool completely before cutting and serving.