Espresso and Walnut Brownie

Name: Espresso and Walnut Brownie
Yield: Serves 8–10 generously
Cuisine: British
Ingredients: 1 shot of espresso coffee or strong filter coffee; 1 shot of espresso coffee or strong filter coffee; 150 g mascarpone cheese; 100 g raisins, softened in hot espresso coffee (a double espresso); 100 g raisins, softened in hot espresso coffee (a double espresso); 100 g raisins, softened in hot espresso coffee (a double espresso); 4 medium eggs; 150 g soft brown sugar; 300 g good dark chocolate, broken into pieces; 200 g shelled walnuts, toasted and chopped; 170 g unsalted butter

Preparation info

Serves
8–10
generously

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is one of the most popular puds on the menu at the restaurant. It is important here to not overcook the brownie. Keeping it slightly molten ensures a delicious texture. Omit the walnuts if so desired.

Ingredients

170 g unsalted butter
200 g shelled walnuts, toasted and chopped
300

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free
November
Winter
December

Method

Preheat the oven to 150°C/300°F/gas mark 2.

Melt 20g of the butter and use to line a 30 cm cake tin or suitable dish. Grind a handful of the walnuts and put them in the tin too, st