Coffee and vanilla cream brownie

Today I come with the intensity of chocolate. ^^

I rarely post chocolate recipes lately. Sometimes, I forget to turn my chocolate into a dessert because I eat chocolate every day! Most of my chocolate is gone without having a chance to change its stage, haha. 

But this time, I had mascarpone cheese and wanted to eat a delicious rich, fudgy brownie with it. It's a bit different from the cheesecake brownie because I didn't add anything to set the mascarpone cheese, I just mix it with sugar and vanilla, so the brownie felt more like eating brownies with cream.

This brownie recipe looks like it doesn't use a lot of chocolate, but that doesn't mean it's not rich, because we use cocoa powder, butter, and sugar instead of dark chocolate.

The texture of the brownie also depends on how it's baked. This time, the mascarpone cheese won't become set after baking. So be careful not to overbake, as you need to refrigerate to set the brownie (and the mascarpone cheese cream). 

Coffee and vanilla cream brownie

Make 18x18 cm brownie

Vanilla cream

130 g .................... Mascarpone cheese

8 g ....................... Icing sugar

1/2 tsp ................. Vanilla bean paste (or Vanilla extract)

Brownie
150 g ...................... Unsalted butter
35 g ........................ Dark chocolate 

180 g  ..................... Granulated sugar
50 g  ....................... Brown sugar

1/4 tsp .................... Salt

35 g ........................ Cocoa powder
2  ............................ Eggs
70 g ........................ All-purpose flour

50 g ........................ Coffee Liqueur (I use Kahlúa )*

*If you don't use coffee liqueur, mix 1 teaspoon instant coffee powder with 30 grams of hot water and 10 grams of sugar. Let it cool before using. 

Preheat the oven to 180℃.

Line an 18x18 cm pan with baking paper.

Put the butter and chocolate into a bowl. Melt in the microwave at 600w for 2 minutes. Stir until smooth.

Add the sugar, Brown sugar, and salt into the bowl. Sift the cocoa powder into the bowl.

Stir until fully combined. Let it cool for 10 minutes.

Make the vanilla cream: Put the Mascarpone cheese, icing sugar, and Vanilla bean paste (or Vanilla extract) into the bowl. Mix with a spatula until combined. Set aside while continuing to make the brownie.

Put the eggs into a butter and chocolate bowl.

Whisk to combine.

Sift the flour into the bowl and whisk to combine.

Pour the Coffee Liqueur (I use Kahlúa ) into the bowl.

Whisk to combine.

Pour the batter into the prepared pan.

Spoon the vanilla cream into the pan.

Bake for 35-40 minutes in the preheated oven.

Let it cool on a wire rack.

Coffee and vanilla cream brownie