There’s a white elephant in the room, and his name is Valentines Day. The internet is awash with cookies, love notes and all things sweet. I, for one, am getting on board this love fest bandwagon. And why? Because whether you love, hate or couldn’t care less for the day you will want these brownies in your life. In your mouth. All over your body. Wait, did I just go to far? No. Good. Onward to brownie heaven!
Look at them. Just look at them.
Ingredients – makes 16 small brownies
Dark chocolate base
120 grams dark chocolate, roughly chopped
63 grams unsalted butter
2 large eggs
1 teaspoon instant coffee
1/2 cup of golden caster sugar
1/2 cup of plain flour
1 teaspoon baking powder
pinch of salt
1 teaspoon (cap full) of vanilla extract
White chocolate mascarpone and raspberry ripple
75 grams white chocolate, roughly broken with 25 grams reserved
230 grams mascarpone
1 large egg
1 tablespoon plain flour
1 tablespoon golden caster sugar
1 1/2 cups of raspberries, 1/2 cup reserved
1. Pre-heat oven to 180C (350F) and line a 8×8 inch cake pan with greaseproof paper. Put on ‘The Eraser’ by Christian Scott and settle into his dulcet trumpet tones. Perfect for romanticising them brownies.
Dark chocolate base
1. Place a heat-proof bowl on top of a plan of simmering water, making sure the bowl doesn’t touch the water. Place the butter and dark chocolate in the bowl and leave it to melt, stirring occasionally. Remove from the pan and leave to cool.
2. While the chocolate and butter mix cools, whisk the eggs with a pinch of salt, the vanilla and instant coffee powder till they are pale and fluffy. This will take a few minutes. Once the chocolate has cooled, gently pour it into the egg mixture while you continue to whisk till incorporated.
3. Once incorporated add in the sugar, flour, and baking powder. Fold to incorporate the mixture and then pour into the lined cake pan.
White chocolate and raspberry swirls
1. As we did for the dark chocolate, place the broken white chocolate into a bowl placed over a pan of simmering water and leave it to melt. Once melted take off the heat and leave to cool.
2. Beat the mascarpone until it’s light and then mix in the egg, flour and melted chocolate till well incorporated. Drop the mixture in spoonfuls on top of the dark chocolate brownie mix.
3. Mix the sugar and one cup of raspberry together to make a paste then drop this on top of the brownie mix in spoonfuls.
4. Swirl all the different mixtures together to create a rippled effect. Once rippled, dot the reserved white chocolate and raspberries into the mixture. Place in the oven for 35-40 minutes or until a skewer comes out clean.