Desserts & Baking

Tiramisu-inspired brown butter chocolate brownies

1 hour, plus 2 hours’ chilling time
1 hour

If you're a brownie lover then you need to add this recipe to your repertoire. Pastry chef, Motheba Makheta, dreamed up this gooey brownie that used brown butter and coffee for Tiramisu flavours. To make it even better, she tops it with mascarpone mousse, whipped coffee and peanut chuckles.

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  • 336 g butter
  • 65 g coffee beans
  • 450 g dark chocolate, chopped
  • 4 free-range eggs
  • 500 g brown sugar
  • 2 T vanilla extract
  • 190 g flour
  • 60 g cocoa powder
  • 2 t salt
  • 1 cup sour cream
  • Woolworths Chuckles, to decorate
  • For the mascarpone mousse:
  • 2 free-range eggs
  • 4 free-range egg yolks
  • 100 g caster sugar
  • ½ t salt
  • 5 g gelatine leaves (bloomed)
  • 1 cup cream
  • 1 t vanilla extract
  • 120 g icing sugar
  • 255 g mascarpone
  • For the whipped coffee topping:
  • 2 T hot water
  • 2 T brown sugar
  • 2 T instant coffee

1. Preheat the oven to 160ºC. Heat the butter in a pan over a low heat until nutty and brown. Add the coffee beans and allow to infuse for 30 minutes. Strain the mixture through a sieve to remove the coffee beans.

2. Return the butter to the pan, add half the chocolate and gently melt. Allow it to cool slightly.

3. Beat the eggs, sugar and vanilla in the bowl of a stand mixer until light and fluffy. Slowly add the cooled butter-and-chocolate mixture and gently mix.

4. Sift the flour, cocoa and salt together, then add to the egg mixture alternating with the sour cream. Start and end with the flour. Fold in the remaining chopped chocolate, then spread into a 24 cm greased baking tray and bake for 45 minutes, or until cooked with a slight wobble.

5. To make the mascarpone mousse, place the eggs, egg yolks, sugar and salt in a double-boiler and whisk to ribbon stage. Once thick and fluffy, add the bloomed gelatine and whisk until combined.

6. In a separate bowl, whip the cream and vanilla, slowly add the icing sugar while whipping. Whip until soft peaks form. In a separate bowl, soften the mascarpone with the back of a spoon, then fold into the cream mixture. Be careful not to overwhip the mascarpone as it splits easily.

7. Fold the cream mixture into the egg mixture until combined. Chill until set – about 2 hours.

8. To make the whipped coffee, combine all the ingredients in a bowl and whisk until thick, glossy and doubled in volume.

9. To assemble, cut the brownie into even squares, spoon over an even layer of mascarpone mousse, top with whipped coffee and finish with chopped Chuckles (we used the peanut Chuckles).

Find more chocolate recipes 

Photography: Jan Ras 
Videography: Romy Wilson
Food assistant: Kate Ferreira
Fashion & Homeware: Joanita Cillie
H&M: Lyndal Fitzgerald

Motheba Makhetha

Recipe by: Motheba Makhetha

Motheba Makhetha is the Pastry Sous Chef at the Cape Grace hotel.. She is also the owner of Bespoke Cakery as well the 2023 Eat Out Cacao Barry Dessert Award winner.

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