Hazelnut Brownies with Espresso Mascarpone Cream
Serves: 8 brownies
For the brownies:
  • 1½ sticks unsalted butter, cut into large pieces
  • ¾ cup cocoa powder
  • 2 tablespoons coffee
  • 1⅔ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped hazelnuts
For the espresso mascarpone cream:
  • 1 cup whipping cream
  • ½ cup confectioner's sugar
  • 1 teaspoon almond extract
  • 2 tablespoons boiling water
  • 2 tablespoons instant espresso powder
  • ¾ cup mascarpone, room temperature
For the brownies:
  1. Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch baking pan.
  2. Combine butter, cocoa powder and coffee in a small bowl and place over a pot of simmering water. Stir until melted. Remove from the heat.
  3. In a large bowl whisk together sugar, eggs, and vanilla. Slowly pour in the liquid chocolate. Stir in the flour, baking powder, and salt. Fold in the hazelnuts.
  4. Pour the batter into the prepared baking pan. Bake 18-25 minutes. Cool before frosting.
For the espresso mascarpone cream:
  1. Stir together the boiling water and espresso powder.
  2. In the bowl of a mixer fitted with the whisk attachment, whip the cream, powdered sugar, almond extract, and espresso. Fold in the mascarpone.
Recipe by MealHack at https://mealhack.com/hazelnut-brownies-espresso-mascarpone-cream