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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Brownie-misu

1.0

⅓ cup coconut oil

1 cup choc chips

1 cup almond flour

⅔ cup plain flour

2 tbsp cocoa powder

2 eggs

½ cup maple syrup

1 tsp vanilla essence

2 tsp ground coffee, dissolved in 2 tbsp water

250g mascarpone

250g thickened cream

¼ cup maple syrup

1 espresso shot

1 tsp vanilla essence

12 savoiardi biscuits

2 tbsp instant coffee (or just 4 long shots)

½ cup water (only if using instant coffee)

4 tbsp maple syrup

Cocoa for dusting

Preheat oven to 170°C + grease & line a baking tin.
Melt coconut oil & choc chips until smooth.
In a bowl, mix almond flour, plain flour, cocoa, eggs, maple syrup, vanilla, and coffee.
Add melted chocolate; mix until batter is smooth.
Pour into your tin and bake for 15-20 mins, rotating halfway.
Remove from oven and set aside to cool completely.
Whisk mascarpone, cream, maple, espresso + vanilla until smooth and slightly thickened (stop before it gets stiff).
Stir coffee, water + maple in a shallow bowl until dissolved.
Line a 1L loaf tin with baking paper, leaving overhang for easy removal.
Trim brownie to fit the tin (aim for ~0.5cm thick). Place one layer in the base.
Spread a thin, even layer of mascarpone over the brownie.
Quickly dip savoiardi biscuits into the coffee (1–2 seconds max) and arrange tightly over the mascarpone to fully cover.
Add another mascarpone layer, then a second brownie layer.
Repeat the coffee-dipped biscuits, then finish with mascarpone and the final brownie layer.
Cover and refrigerate for at least 5 hours (overnight is ideal).
Lift out, top with extra mascarpone and dust generously with cocoa.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇮🇹Italian

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 3 weeks ago

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