Wednesday, 9 April 2014

Espresso Chocolate Brownies with Boozy Coffee Mascarpone Cream

This grown-up twist on the classic chocolate brownie combines the flavours of coffee, chocolate and vanilla. Best served warm, with a spoonful of the boozy coffee and vanilla mascarpone cream alongside...


coffee brownie with mascarpone tia maria cream

Exciting news! One of my recipes was featured in my local paper, The Reading Post in their Food Monthly supplement last month. Here's what it looked like:

Jo Romero in Reading Post March 2014

I'm so chuffed. And I'm even more chuffed to be sharing the recipe with you here, for those that didn't see it in the paper or for those who live further away.


coffee brownie with mascarpone tia maria cream alongside
Espresso Chocolate Brownies... you would, wouldn't you?

The brownies are based on a standard, fudgy brownie recipe, but I've added some espresso powder to give it a richer, coffee flavour and served them - still warm - with a mascarpone cream which has vanilla bean paste and Tia Maria stirred into it, with a dusting of espresso powder on the top. Think of the cream taking the place of the ice cream in classic 'brownies and vanilla ice cream'. Except it's a bit more boozy and grown up. This has to be my favourite brownie recipe EVER. I really hope you like it. 

Espresso Chocolate Brownies with Coffee Mascarpone Cream
Cuts into 16 squares. 

Ingredients
For the Espresso Brownies:
150g butter
150g plain chocolate (I used Bourneville)
3 eggs
200g golden caster sugar
120g plain flour
1 tsp vanilla extract
half tsp baking powder
2 tsp instant espresso powder

For the Mascarpone Cream:
250g tub mascarpone
1 heaped tsp vanilla bean paste
Tia Maria liqueur, to taste (I used about half a teaspoon)

Method
To make the brownie, first preheat the oven to gas mark 4/180ºC/350ºF and line a 23cm x 23cm baking tin with greaseproof paper. 

Next, gently melt the butter and chocolate together in a saucepan, stirring all the time. Turn off the heat and allow to cool slightly. Meanwhile, crack the eggs into a mixing bowl and add the sugar. Whisk well. Pour the chocolate mixture into the eggs, stirring all the time, and then sift in the flour, baking powder and espresso powder and add the vanilla extract. Give everything a good stir.

Scrape the brownie mixture into the tin and bake for 25-30 minutes. The brownies should be firm to the touch, but still moist in the centre. Allow to cool. 

To make the Coffee Mascarpone Cream, tip the mascarpone out into a bowl and add the vanilla bean paste and a few drops of Tia Maria liqueur. Stir to combine. When cooled - but so the brownies are still just warm - serve, with the coffee mascarpone cream alongside. 


mascarpone coffee cream
Mascarpone Coffee Cream