Description
Makes 9 Brownies
Ingredients
Units
Scale
For the Brownie –
125g Unsalted Butter
250g Caster Sugar
50g Cocoa Powder
50g Self Raising Flour
2 Large Free Range Eggs
200g Cherries in Kirsch, drained and roughly chopped but the Kirsch saved
For the Kirsch Mascarpone Swirl –
125g Mascarpone Cheese
2 Free Range Egg Whites
2tbsp Kirsch, saved from the Cherries
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Stir in the chopped cherries. Cool whilst you make the other filling.
- For the Kirsch Mascarpone Swirl- In a bowl, mix the mascarpone until loosened and beat in one egg white at a time, then stir in the Kirsch. Transfer to a piping bag and set aside.
- Pour in the brownie base into the prepared tin and smooth over the surface. Taking the kirsch mascarpone piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up.
- Using a skewer, drag it through the two mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Method: Baking
- Cuisine: Germany, American