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Red Velvet Brownies with Mascarpone

Red Velvet Brownies with Mascarpone

Course Dessert



  • 2 Kangaroo Island Eggs
  • 200 g Valrhona Guanaja Chocolate 70%
  • 200 g Lescure Butter
  • 200 g La Perruche Brown Sugar
  • 30 g VALRHONA cocoa powder
  • 2 tbsp Nielsen Massey vanilla bean paste
  • pinch Tasman Sea Salt
  • 80 g Plain Flour
  • 80 g Self Raising Flour
  • 1 tsp Simon Johnson White Vinegar
  • Red Food Gel Colour

Mascarpone Swirl

  • 2 Kangaroo Island Egg Yolks
  • 250 g Mauri Formaggi Mascarpone
  • 1 tsp Nielsen Massey vanilla bean paste
  • 30 g caster sugar


  • Preheat the oven to 170C and line a tray with baking parchment
  • Melt the chocolate & butter over a low, stirring until combined, (or alternatively, melt in microwave in 20 second bursts.) Set aside
  • Stir brown sugar & vanilla into cool mixture
  • Whisk both flours, salt & cocoa, into chocolate mixture, folding gently. Stir in the vinegar and a drop of colouring, set aside
  • Whisk together the yolks & sugar until pale and fluffy. Add the mascarpone and vanilla to the egg yolk mixture
  • Pour cake batter into tray, spreading evenly over the base. Dollop large amounts of the egg yolk mixture over the surface. Use the tip of a knife to swirl the two mixtures together
  • Bake for about 5 mins and rotate the tray. Continue to bake for another 15 minutes for a fudge like texture & consistency. Remove pan whilst mixture is still wobbly
  • Set aside to cool, slice and serve with extra mascarpone on the side


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