Red Velvet Brownies with Mascarpone

Course Dessert

Ingredients

Brownie

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

Instructions

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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