A recipe from the Good Food collection.
125g (½ cup) unsalted butter
200g dark chocolate, chopped
150g demerara sugar
100g plain flour
100g (¾ cup) macadamia nuts, chopped
sweetened cocoa powder, sifted, for dusting
2 egg yolks
1½ tbsp castor sugar
2 tsp freshly made strong espresso coffee
½ vanilla bean, seeds scraped
110g (½ cup) mascarpone cheese
1. Preheat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square cake tin with baking paper, extending the paper over the two sides for easy removal later.
2. Combine the butter and chocolate in a heatproof bowl over a saucepan of simmering water, ensuring thebowl doesn't touch the water. Stir until the butter and chocolate have melted. Remove from the heat and cool.
3. Beat the eggs and sugar in a bowl using electric beaters until pale and creamy. Fold in the flour until just combined, then fold in the chocolate mixture and the nuts. Pour into the prepared tin. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached. Allow to cool in the tin.
4. Meanwhile, prepare the coffee custard. Beat the egg yolks and sugar in a large bowl using electric beaters until pale and thick, then stir in the coffee. Place the cream and vanilla bean and seeds in a small saucepan over medium heat and bring to scalding point. Gradually whisk the hot cream into the egg yolk mixture. Return the mixture to the clean saucepan and stir over low heat until the custard coats the back of a wooden spoon. Transfer to a bowl to cool. Cover with plastic wrap and chill. Whisk in the mascarpone and transfer to a serving bowl.
5. Cut the brownie into 5 cm (2 inch) squares, dust with the cocoa and serve with the coffee custard.