Summary

Ingredients

For the dough:

• 140 g chocolate, 60-70% cocoa content
• 220 g butter
• 250 g suar, fine
• 4 egg (s)
• 120 g flour
• 40 g macadamia nuts, rouhly chopped
• 100 ml coffee, strong or espresso, to soak the brownies

For the cream:

• 250 g mascarpone
• 200 ml whipped cream
• 60 g suar
• 1 teaspoon, heaped with cocoa powder, for dusting
• 5 tablespoon egg liqueur to drizzle over

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Instructions

1. For the batter, put the chocolate in a bowl and melt over a hot water bath. Add butter and stir until creamy. Gradually stir in the eggs, alternating with the sugar. Stir coarsely chopped nuts and flour into the chocolate mass.
2. Pour the dough about 2.5 cm high into a small baking sheet lined with baking paper or a baking dish. Bake in the preheated oven at 170 degrees for about 40 minutes. Let cool and cut into brownies approx. 4 cm.
3. Mix the mascarpone in a bowl until smooth. Beat the cream with the sugar until stiff. Mix the mascarpone spoon by spoon into the cream.
4. Halve the brownies horizontally, place a layer in a mold measuring approx. 25 x 25 cm and drizzle with a little coffee or espresso. Put some of the mascarpone cream on top and put another layer of brownies on top. Proceed in this way until the brownies, cream and coffee are used up. Chill for at least 2 hours.
5. Dust with cocoa and drizzle with eggnog before serving.