The best ever moist rich decadent chocolate brownies layered with rich creamy mascarpone and vanilla cheese and topped off with all butter chocolate fudge icing, these are so unbelievably good, a gorgeous marriage of two favourite cakes, make extra as they will be gone in moments.
INGREDIENTS
(makes 10)
200g un-refined caster sugar
2 eggs
90g butter
4 tbsp 70%+ cocoa powder
100g self raising flower
1 tub 250g (ish) mascarpone cheese
25g caster sugar for the mascarpone cheese
1 generous tsp vanilla extract
CHOCOLATE BUTTER FUDGE ICING
150g butter
30g milk
150g icing sugar
4 tbsp cocoa powder
Another quick and easy bake, with gorgeous results, pre-heat your oven to 180C/350F, place the eggs in a bowl and whisk in the sugar until light and fluffy, in a double boiler melt the butter and add the cocoa powder, mix well and gently fold into the egg mixture, fold in the flour. Take the mascarpone cheese and mix in the vanilla extract and 25g of sugar.
Grease or line a brownie tin and pour in half the chocolate brownie mixture, spread or dollop the mascarpone cheese on top and then cover with the remaining brownie cake mix. Bake in the oven for around 40 minutes, keeping the brownie moist and allows the brownie to also give you the chewy chocolate corners too. Leave to cool in the pan then make your icing.
Melt the butter and milk in a pan, take off the heat and stir in the icing sugar and cocoa powder, leave to cool for a couple of minutes, remove the whole brownie from the tin and top with your butter chocolate fudge topping, leave to set for cleaner looking cuts or like me just portion equally and serve.
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