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
115g unsalted butter
200g caster sugar
2 tsp almond essence
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
- Heat the oven to 180c / 160c fan / Gas Mark 4. Grease and line an 8” x 8” cake tin with baking paper.
- Melt the butter with short, low power bursts in a microwave until it is good and gloopy but not entirely liquid.
- Cream the caster sugar and melted butter together, then add the almond essence and mix well.
- Add the cocoa, salt, amaretto and cider vinegar (you could use white vinegar as an alternative), mixing after each addition.
- 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.
- Fold in the flour with a large metal spoon. Don’t over mix the batter at this stage.
- Set three large tablespoons of this mixture aside in a bowl, and spread the remainder in to the bottom of your prepared cake tin.
- 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.
- 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.
- 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.
- 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: