These foolproof brownies are decadently rich and fudgy. I tested many variations to find the perfect blend of ingredients – white sugar adds sweetness, brown sugar adds a caramel twist and the mascarpone ensures the brownie isn’t dry. The Kahlua ganache is the cherry on top!
Servings
12 Servings
PREP TIME
30 mins
COOK TIME
25 mins
TOTAL TIME
55 mins
Difficulty
Easy
Wine pairing
Cocktail, Dessert wine
1. Pre-heat your oven to 160°C (180°C non-fan forced) / 320°F (355°F non-fan forced).
2. Grease and line a square baking tray (28cm x 18cm / 11 in x 7 in), leaving two sides of the baking paper overhanging (this helps to remove the brownie after it’s cooked – see photos below).
3. Melt the butter and chocolate together in a large bowl, and stir well until they’re combined.
4. Sift in white and brown sugar and cocoa powder, and whisk to combine.
5. Whisk in the eggs, mascarpone, vanilla and salt.
6. Sift in the flour, and whisk until just combined. Don’t over-whisk, as this can make the batter tough. It’s fine if the batter appears a little lumpy.
7. Pour the batter into the prepared tray and smooth it out with the back of a spoon.
8. Bake for 25-30 minutes, until a skewer comes out mostly clean (dry crumbs are okay – continue cooking if the skewer comes out with wet brownie batter on it). The top of the brownie should look slightly undercooked when you remove the tray.
Important: Cook time is essential for the right brownie consistency; if you prefer moist, fudgy brownies, check early and remove the tray when the batter looks slightly undercooked. If you cook these for a little longer, you’ll end up with a denser brownie (which is no less delicious!).
9. Set the tray aside and allow the brownies to cool completely.
1. Add the butter, chocolate, cream and Kahlua to a bowl, and microwave until melted.
2. Stir, stir, stir until the ganache is completely smooth, then pour it over the cooled brownie and smooth it out with the back of a spoon.
Tip: Don’t worry if the brownie has come away from the sides of the tray, the ganache is thick and doesn’t really fall down the cracks.
3. Play the tray in the fridge until the ganache sets, about 1-2 hours.
4. Use the overhanging baking paper sides to remove the brownie from the tray, and transfer it to a large chopping board. Remove the baking paper from the sides and bottom.
5. To cut the brownie into clean slices, use a large chef’s knife and clean it in between each cut.
Serve brownies at room temperature. They can be stored either in the fridge, or in an airtight container on the bench (in cooler weather).
These brownies are super indulgent, so it’s up to you if you want to go all in by pairing them with a sweet, sticky dessert wine (such as a Botrytis or Pedro Ximenez), or keep it light with a sparkling wine or champagne.
A nice middle-ground would be a an espresso martini, as the coffee flavour in the cocktail will further amplify the Kahlua flavour in the ganache.
