Wed, 19 February 2025
For the brownies:
225g good-quality dark chocolate
225g butter
300g caster sugar
3 large eggs, beaten
1 tsp vanilla extract
100g plain flour
50g cocoa powder
1 tsp baking powder
For the toppings
200g katafi pastry
20g of butter
200g pistachio paste
100g melted Chocolate
Whipped cream
Preheat the oven to 180C/160C fan/350F/Gas Mark
4 and line a 22cm x 30cm diameter baking tin with baking parchment.
For the brownies, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water.
With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes.
Allow to cool before making the toppings.
Toast the katafi pastry in the oven with the butter. Then add the pistachio paste to it and spread it on top of the brownie. Next add the whipped mascarpone followed by the melted chocolate and dollops of pistachio paste.
