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Marscarpone sandwiches

PUBLISHED: 09:00 27 April 2014

The brownies

The brownies

SUB

Makes 10

For the brownie:

275g butter, softened

375g caster sugar

4 eggs

75g cocoa powder

100g self-raising flour

50g plain chocolate chips

50g dark chocolate chips

1. Mix all ingredients together with an electric mixer or food processor. Don’t worry if the chocolate chips seem lumpy as they’ll melt into pockets of chocolate deliciousness.

2. Line a baking tray with baking paper and spread the chocolate mix onto it about 2.5cm deep.

3. Bake for 35 minutes in an oven preheated to 180C/160 fan, turning the tray around after 20

minutes. The brownies should be crusty on the outside and gooey in the middle, so check from 25

minutes onwards and don’t overcook.

To finish:

Half vanilla pod

300g mascarpone cheese

50ml double cream

50g icing sugar

1. To make the vanilla mascarpone filling, split the vanilla pod and use a small knife to scrape the seeds from half of it into a bowl. (Keep the rest of the pod in a jar for

next time).

2. Add the other ingredients and mix gently, ensuring the

sugar and vanilla are evenly dispersed. Note – the mixture is not meant to be too sweet, as the brownies contain a lot of sugar.

3. Use an 8-10cm round cutter and cut out 20 discs from the brownie. Set aside the 10 best rounds to use as tops, spread the rest with a generous dollop of mascarpone (or you can pipe it if you prefer) and make sandwiches, pressing down gently so the mascarpone oozes out appealingly.

4. Dust with icing sugar. Best served with coffee and friends.



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