Chocolate Chilli Chefs share this classic Italian favourite with a fudgy chocolate-loaded twist.
Ingredients: Brownie
- 170g Chocolate
- 160g Butter
- 3 Eggs
- 160g Flour
- 40g Cocoa Powder
- 200g Castor Sugar
- 60g Brown Sugar
- 1 tsp Vanilla Essence
- ¼ tsp Salt
- 1 box Boudoir Biscuits
- 1 tblsp Nutella
- 2 tblsp Coffee Powder
Ingredients: Topping
- 250ml Fresh Cream
- 250g Mascarpone Cheese
- 5 tbspIcing Sugar
- 1 tbsp Vanilla Essence
- Cocoa Powder for dusting
Method: Brownies
- Pre-heat the oven to 180 degrees & line a 20x20cm tin with baking paper.
- Melt the chocolate & butter in the microwave.
- Mix the eggs, castor sugar, brown sugar & vanilla essence in a bowl & beat for 3 minutes until creamy.
- Fold in the melted chocolate & butter mix with a spatula.
- Sift half the flour, cocoa powder & salt into the wet ingredients (fold in with a spatula). Repeat with the remaining dry ingredients until combined.
- Spread half the brownie batter in the tin – making sure it’s even.
- Spoon Nutella on top of the brownie layer.
- Add the coffee powder & 100ml boiling water in a small bowl.
- Brush the Boudoir on both sides with coffee, then place on top of the brownie layer. (Do not soak them all the way through – we don’t want them soft OR losing shape)
- Place the ladyfingers on top, then spread the remaining brownie batter on top.
- Bake for 20-25 minutes.
Method: Topping
- Mix the fresh cream, mascarpone, icing sugar & vanilla essence together.
- Beat till smooth & creamy.
- Mix until it thickens – Do NOT over mix.
- Add the mix into a piping bag & pipe small swirls on top of the brownies.
Dust with cocoa powder.
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