INGREDIENTS - BROWNIE BASE

• 375G PACKET BLACKOUT BROWNIE BLEND
• 2 X FREE RANGE/ORGANIC EGGS
• 150G BUTTER OR DF SUBSTITUTE*

INGREDIENTS - ESPRESSO MASCARPONE

• 1/4 CUP HOT ESPRESSO
• 1/4 CUP PURE ICING SUGAR
• 250G MASCARPONE
• 250ML PURE CREAM
• 1 TSP VANILLA EXTRACT
• COCOA POWDER - FOR DUSTING

METHOD - BROWNIE BASE

1. PRE HEAT OVEN TO 170C (150C FAN FORCED).
2. MELT BUTTER IN MICROWAVE FOR 45 SECONDS ON HIGH, PLACE ASIDE TO COOL SLIGHTLY.
3. IN A MIXING BOWL, WHISK 2 EGGS, BEFORE POURING IN MELTED  BUTTER AND BROWNIE BLEND. USING A SPATULA, STIR THE MIXTURE UNTIL COMBINED.
4. POUR MIXTURE INTO A 20CM SQUARE CAKE TIN OR 20CM LOAF TIN, LINED WITH NON STICK BAKING PAPER.
5. BAKE FOR APPROXIMATELY 40 MINUTES.
6. COOL AND LEAVE IN TIN.

METHOD - ESPRESSO MASCARPONE

1. IN A LARGE BOWL, COMBINE MASCARPONE AND CREAM. BEAT ON MEDIUM SPEED UNTIL WELL COMBINED.
2. ADD POWDERED SUGAR, COOLED COFFEE MIXTURE AND VANILLA. BEAT ON MEDIUM SPEED UNTIL SOFT PEAKS FORM.
3. TOP COOLED BROWNIE AND DUST COCOA POWDER OVER THE TOP WITH A SIEVE.