tiramisu brownie
- 1 packet donna hay molten chocolate chunk brownie mix
- 125g unsalted butter, chopped and melted
- 2 eggs
- cocoa, for dusting
espresso cream
- ¼ cup (60ml) hot espresso
- 1/3 cup (55g) pure icing (confectioner’s) sugar
- 250g mascarpone
- 250ml pure (pouring) cream
each packet contains:
- 1 sachet brownie mix
- 1 sachet chocolate chunks
- Preheat oven to 160°C (325°F). Lightly grease a 20cm square tin and line with non-stick baking paper.
- Following the packet mix instructions, combine the brownie mix, melted butter and eggs. Add the chocolate chunks and mix to combine. Spoon into the prepared tin and bake for 45 minutes or until the brownie is set. Allow to cool in the tin.
- To make the espresso cream, combine the hot espresso and sugar and stir until the sugar has dissolved. Allow to cool completely.
- Place the mascarpone, cream and cooled espresso mixture in a bowl and whisk until soft peaks form.
- Place the brownie on a cake or serving plate. Top with the espresso cream and dust with cocoa. Slice and serve. Serves 12–16
© DONNA HAY GROUP
