Brownie Sandwich with Peanut Butter Mascarpone and Honeycomb
- 350 g Dark Chocolate
- 200 g Salted Butter, cubed
- 200 g Caster Sugar
- 3 Eggs, lightly beaten
- 1 tsp Vanilla Essence
- 2 tbsp Strong Black Coffee (optional)
- 100 g Self-raising Flour
- 125 g Walnuts, roughly chopped
- 75 g White Chocolate (roughly chopped)
- 75 g Milk Chocolate (roughly chopped)
Preheat the oven to 180C. Line a 28 x 18 x 2.5cm tin with non-stick baking paper.
Place dark chocolate in a heatproof bowl with butter and set over a saucepan with boiling water (make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the mixture is melted. Remove from the heat and leave to cool.
Place caster sugar, eggs, vanilla essence and coffee in a large bowl and beat well together until smooth. Gradually beat in the dark chocolate mixture. Sift flour into the mixture. Add walnuts, white and milk chocolate. Gently fold the mixture together.
Spoon the mixture into the prepared tin. Bake on the centre shelf of the preheated oven for 35-40 minutes or until firm. Leave to cool in the tin before removing from the tin.
Peanut Butter Mascarpone Filling
125 g Smooth Peanut Butter
250 g Mascarpone
Honeycomb, roughly chopped
In a bowl mix together the peanut butter and mascarpone. Then fold honeycomb into the mixture.
Cut the brownie in half, same size and shape. Spread the filling over one half and sandwich with the other half. Place the sandwiched brownie in a fridge and cut just before serving.
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