OK, so brownies are a big deal for us here at MamaBake HQ, we take them very, very seriously. These are the brownies you make to impress someone; they’re red carpet worthy brownies. Rich, moist, covered in ganache and, for the coeliacs amongst us, gluten free!
Special occasion, or just because you’re so premenstrual that if you don’t have chocolate you’ll be considered a danger to society, these are a must make!
227 grams butter
85 grams choc chips or roughly chopped block chocolate (try and use the best quality you can find)
1 cup caster sugar
1/2 cup cocoa powder
1/2 cup marscapone cheese
2 teaspoons vanilla extract
1/2 cup plain flour (I used gluten free)
1 teaspoon baking powder
Pinch of salt
170 grams choc chips
90 mls cream
42 grams butter
- Preheat the oven to 180 degrees and grease and line a 20 x 20cm square cake tin (if you have one with a removable base, even better!)
- Place the butter and chocolate pieces in a medium saucepan and gently melt (I use the bowl on a simmering pot of water method, but you can use the microwave too).
- Remove from heat.
- In a separate bowl, add the sugar and cocoa powder and stir to combine.
- Add this to the butter and chocolate mix and stir well.
- Stirring constantly, add the marscapone, eggs and vanilla extract.
- Fold through the flour and pour into your prepared brownie tin.
- Bake for 45 to 50 minutes, or until cooked through.
- Allow to cool completely before icing with the ganache.
- In a small bowl, add the chocolate chips and set aside.
- In a small saucepan, over gentle heat, add the cream and butter and stir until the butter melts.
- Heat until almost at boiling point, then pour over the chocolate.
- Stir well until the chocolate is melted and the mixture smooth and glossy.
- Pour over the cooled brownies and place in the fridge to allow to set.
(I sprinkled some sea salt over mine….not a good idea. Ignore the glistening crystals!)
Freezing and Storing:
Un-iced brownies can be frozen in an air tight container. Once iced, keep them in the fridge in an airtight container for around 3 days. I promise they won’t last that long.