Ingredients
Method
- Pre-heat your oven to 180℃ Fan/390℉. Line a 12 hole muffin tin with muffin cases.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter, coffee and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, no need to worry about filling close to the top, they don't rise much at all.
- Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Filling
- Whisk the mascarpone or cream cheese with the powdered sugar in a bowl until smooth but thick. Add the cream and whisk until smooth and still fairly thick.
- Either spoon or pipe this filling into the brownie cups. Dust with a little cocoa powder and optional: add a few coffee beans onto the top of each for decoration.
Notes
- Brewed Coffee: this can either be instant coffee made up with boiling water, or your regular filter/aeropress/machine coffee. If making instant, go for half a teaspoon plus 30ml water. If using anything from a machine, just expect the coffee flavour to be a little more subtle.