Serves 12
Directions
- 1Melt the chocolate and butter together until silky smooth.
- 2Add the sugar and stir well.
- 3Add the whisked eggs, vanilla paste, and salt, stirring until everything is well combined.
- 4Sift in the cocoa and flour, and fold the ingredients together until smooth.
- 5Pour into a lined 20cm baking tin and bake for 30 minutes.
- 6Once the brownie has cooled, mix the cream and mascarpone.
- 7Add the sugar, coffee, and vanilla paste, using an electric whisk, whisk for a minute or so until the soft peaks form.
- 8Spread the coffee cream on top of the brownie and then sift the cocoa over the top.
- 9Enjoy
Ingredients
- 200 g 72% dark chocolate cut into small pieces
- 200 g butter
- 1 cup sugar
- 3 eggs whisked
- 1.5 tsp vanilla paste or extract
- pinch salt
- 0.25 cup cocoa powder
- 0.5 cup all-purpose flour
- 250 ml cream
- 225 g mascarpone
- 0.25 cup icing sugar
- 1 tbsp instant coffee powder
- 1 tbsp vanilla extract
- cocoa powder for dusting
Equipment
ovenlined 20cm baking tinelectric whisk
Tips
- Preheat oven to 170 fan bake
- Mix the cream and mascarpone (don’t over-whisk)
- Once you’ve put the coffee cream onto the cooled brownie Hoover it immediately!
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