A Yummy Weekend Treat
Vanilla Swirled Brownies
6 tbsp lightly salted butter, plus extra for greasing
3 ½ oz semisweet chocolate, coarsely chopped
1 egg yolk
½ cup light brown sugar
1/3 cup self-rising flour
¼ tsp baking powder
3 oz milk chocolate, coarsely chopped
5 ½ oz mascarpone cheese
¼ cup confectioners’ sugar
1 tsp vanilla extract
Milk or semisweet chocolate curls, to sprinkle
Preheat the oven to 375 degrees F. Grease and line the bottom of a 12-hole mini muffin pan.
Put the butter and semisweet chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Let the mixture stand to cool slightly.
Put the egg, egg yolk and light brown sugar in a mixing bowl and beat together with an electric whisk until the batter begins to turn frothy. Stir in the melted chocolate. Sift the flour and baking powder into the bowl, scatter in the milk chocolate, and stir together. Spoon the batter into the pan sections.
Bake in the preheated oven for 12-15 minutes, or until the crust feels dry but gives a little when gently pressed. Let stand in the pan for 10 minutes, then transfer to a wire rack to cool.
For the frosting, put the mascarpone cheese, confectioners’ sugar and vanilla in a small bowl and beat with an electric whisk until smooth and creamy. Put the mixture in a pastry bag fitted with a ½ inch star tip and pipe swirls over the cakes. Sprinkle with chocolate curls.
Tested in the THASC kitchen. Photo by THASC.
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