125g unsalted butter, at room temperature chopped
170g (3/4 cup) white sugar
1 teaspoon vanilla extract
3 eggs
75g (1/2 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1/2 teaspoon baking powder
65g (1/4 cup) sour cream
125g dark chocolate melted
Pinch of salt
Tiramisu
250g mascarpone
1/2 cup icing sugar
1 teaspoon vanilla extract
300ml thickened cream
whipped
Cocoa powder, to dust
DIRECTIONS
Preheat oven to 180C/160C fan forced.
Grease a 20cm (base measurement) square pan and line with baking paper.
Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition.
Gradually sift in the flour, cocoa powder and baking powder, alternating with the sour cream, folding until well combined.
Fold in the chocolate and salt. Pour into prepared pan.
Bake for 30 minutes or until a skewer inserted in the centre comes out with a few crumbs clinging.
Set aside to cool completely in the pan.
While brownie is cooling, beat mascarpone, icing sugar and vanilla extract in a bowl until smooth.
Fold through whipped cream.
Cut brownie into pieces. Divide half the pieces among 6 glasses.
Top with half the cream mixture. Top with remaining brownie, liqueur and cream mixture. Dust with cocoa powder.
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