Amaretto and Mascarpone Brownies Recipe

Introducing Daddy Cooks Food

My husband, Matt, does a great deal of cooking in our household. He also has a very successful Instagram account, daddy_cooks_food, where he shares his own recipes, food products and recipes from others. For a while now, I have been thinking that he should guest post on Someone’s Mum, as I really think his food creations are something special. He has agreed to guest post once a month and include videos and recipes of the food, both sweet and savoury, that he makes for us. So without further ado, here is Daddy Cooks Food first guest recipe – Amaretto and Mascarpone Chocolate Brownies.

For a quick look at how to make the brownies, see the video below. Recipe and method below.

Amaretto and Mascarpone Brownies

 

Ingredients

115g unsalted butter

200g caster sugar

2 tsp almond essence

25g cocoa

Pinch of salt

1 tbsp. Amaretto liqueur

½ tsp cider vinegar

2 large eggs

95g plain flour (all purpose flour)

 

225g mascarpone cheese

50g caster sugar

1 large egg yolk

½ tsp almond essence

Method

1. Heat the oven to 180c / 160c fan / Gas Mark 4. Grease and line an 8” x 8” cake tin with baking paper.
2. Melt the butter with short, low power bursts in a microwave until it is good and gloopy but not entirely liquid.
3. Cream the caster sugar and melted butter together, then add the almond essence and mix well.
4. Add the cocoa, salt, amaretto and cider vinegar (you could use white vinegar as an alternative), mixing after each addition.
5. Whisk the eggs together in a mug, then add them to the batter and mix well. You can add a spoon of flour if it looks like it is beginning to separate.
6. Fold in the flour with a large metal spoon. Don’t over mix the batter at this stage.
7. Set three large tablespoons of this mixture aside in a bowl, and spread the remainder in to the bottom of your prepared cake tin.
8. Put the mascarpone, caster sugar, egg yolk and almond essence in a bowl and whisk with a handheld electric mixer, for about a minute, until it is frothed and flumpy.
9. Dollop the mascarpone mixture on to the batter in the cake tin, then plop the chocolatey batter you set aside earlier in lines on top. Using a knife, draw lines across the mixtures from side to side and up and down to swirl, marble and mingle the two top layers.
10. Put the cake tin in the oven for 30-35 minutes. A skewer should come out almost entirely clean when the brownies are done, but the mascarpone layer can give them a misleading wobbly appearance that makes it appear that they are still raw. Don’t worry, the layer will subside and set as the brownies cool.
11. Leave the cake tin to cool completely before lifting the contents out using the baking paper, and slicing it into plump, generous squares.

 

Other recipes to try:

Chicken and Artichoke Bake

Valentine’s Iced Sugar Cookies