Directions
- 1Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
- 2In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
- 3Sift your dry ingredients into a large bowl. Pour the wet ingredients into the dry and mix until combined.
- 4Pour half of the batter into the tin.
- 5Next, dissolve the sugar in the coffee and then transfer to a bowl.
- 6One by one, dunk each sponge finger in the coffee mixture and then place on top of the brownie mixture.
- 7Cover with the remaining brownie mixture and bake for 20-25 minutes (until the top is set).
- 8Next make the frosting. Beat the cream and icing sugar together until soft peaks start to form.
- 9Beat in the cream cheese until smooth.
- 10Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.
Ingredients
- 2 tbsp coffee
- 200 ml water
- 50 g caster sugar
- 12 savoiardi sponge biscuits
- 280 g dairy free / dairy cream cheese or mascarpone
- 270 ml dairy free / dairy double cream
- 120 g icing sugar
- 150 g cocoa powder
- 150 g dark chocolate (min 50% cocoa)
- 2 tbsp espresso powder
- 140 g plain flour
- 200 g caster sugar
- 50 g light brown sugar
- 120 g dairy / dairy free butter
- 120 g dairy / dairy free milk
- 60 g dark cocoa powder
Equipment
15cm square baking traybaking papersaucepanlarge bowlwhisk
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