For the chocolate base
150g unsalted butter
200g dark chocolate broken into pieces
250g caster sugar
1 tsp vanilla extract
3 medium free range eggs
100ml espresso
100g plain flour
For the Marbling
150g full fat cream cheese
60g caster sugar
1 medium free range egg
1 tsp vanilla extract
You will also need
20cm cake tin, greased and lined with non-stick baking paper
Method
- Heat the oven to 180°C/160°C fan/gas 4. Melt the butter and the chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (don’t let the bowl touch the water). Remove the bowl from the heat and cool slightly.
- Stir the sugar, vanilla and a pinch of salt into the chocolate mix, then beat in
- For the marbling, beat the cream cheese in a mixing bowl until smooth, then mix in the sugar, egg and vanilla. Spoon the coffee chocolate mix into the tin, then pour over the marbling mix and use a knife to cut through both mixes for a marbled effect.
- Bake for 30 minutes, but keep an eye on the brownies as you may need to cover the tin with foil for the last 10 minutes of cooking if they start to brown too much. Cool in the tin, then cut into 16 squares.
