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Brownie with Mascarpone Cream

Serves Makes 16
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Brownie Muffins, line 16 holes 2 muffin tins with paper muffin cases.
  • Place butter and chocolate into a small saucepan and stir over low heat until melted. Add the sugar and stir for 3-4 minutes until combined. Remove from the heat.
  • Add in the eggs, one at a time and beat well after each addition. Place the flour and cocoa into a sieve and sift over the chocolate egg mixture. Mix until well combined.
  • Divide the mixture between the muffin cases. Top with macadamias and raspberries.
  • Bake until the tops have crisped but the muffins still have a slight wobble, about 20 minutes.
  • Remove from the oven and set aside to cool in the tins.
  • For the Vanilla Mascarpone, place ingredients into a bowl and whisk together until just combined. Spoon onto the cooled Brownie Muffins to serve.

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