Triple Layer Brownie

Although Valentine’s Day has come and passed, this tripe-layer brownie is inspired by my partner’s favorite flavors: coffee, chocolate, and hazelnut.

Here’s what you need to make this at home:

Brownie Layer:

• 1 cup AP Flour
• 1 cup Cocoa Powder
• 1/4 tsp Baking Powder
• 1/2 tbsp espresso powder
• 1/8 tsp Salt
• 12 tbsp Butter
• 1 tbsp Milk
• 4 oz Chocolate Wafers
• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 3 Eggs (room temperature)
• 1 tbsp vanilla paste

Mascarpone Layer:

• 8 oz mascarpone
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tbsp vanilla paste

Hazelnut Ganache:

• 4 oz chocolate wafers
• 4 oz hazelnut spread
• 1 cup heavy cream

Instructions:

Brownie Layer

1. Preheat the oven to 350°F.
2. In a microwave-safe bowl, combine the chocolate and butter. Microwave at half power in 30-second increments until the chocolate and butter are melted.
3. Once melted, whisk the mixture until smooth. Then, add the brown sugar and granulated sugar, and espresso powder folding in until well combined. Next, incorporate the eggs, vanilla paste, and milk. Set the mixture aside until ready to use.
4. In a separate bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Fold the wet ingredients into the dry ingredients and mix until the batter is thoroughly combined.
5. Pour the batter into a parchment-lined Springform Cake Pan, spreading it evenly to the corners. Bake at 350°F (175°C) for 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool completely before assembling.

Mascarpone Layer

1. In a stand mixer, combine all the ingredients and mix on medium speed for about 3 minutes, or until soft peaks form. Set aside in the fridge until ready to use.

Hazelnut Ganache Layer

1. In a heat-safe bowl, place the bowl over a pot of boiling water to create a double boiler.
2. In the bowl, combine your chocolate wafers and hazelnut spread. Once this is combined, add in your heavy cream and mix until well combined; set aside to cool until ready to use.

Assembly:

1. To assemble, using the springform with the brownie, add the mascarpone cream, then top with the hazelnut ganache.
2. Chill in the freezer for 1 hour or in the fridge overnight

Enjoy!