The Great Australian Bake Off

With creamy icing and a brandy, almond and chocolate filling, this brownie is just that little bit extra special.


  • 250g unsalted butter

  • 200g dark chocolate 70%

  • 80g dark cocoa powder

  • 65g plain flour

  • 1 teaspoon baking powder

  • 4 eggs

  • 360g caster sugar

  • 1 cup raisins

  • 50g natural almonds (skins on)

  • ½ cup of brandy

  • ½ cup mixed candied peel

  • To Finish

  • 250g mascarpone cheese

  • 100ml whipping double cream

  • 1 tablespoon icing sugar mixture

  • 1 vanilla bean

  • Equipment

  • Metal baking pan 20cm x 31cm, 5cm deep


  • 1.

    Soak raisins in brandy whilst preparing the rest of the recipe.

  • 2.

    Line a 24cm tray tin with baking paper and preheat oven to 180 degrees celsius.

  • 3.

    Place almonds on a baking tray and lightly roast, coarsely chop when they are out of the oven.

  • 4.

    Chop chocolate and place over a double boiler and melt together with the butter. Add raisins, brandy, almonds and candied peel.

  • 5.

    Mix together dry ingredients in a separate bowl and then mix into chocolate.

  • 6.

    Beat in eggs one at a time.

  • 7.

    Pour into baking tray and bake until it is still slightly wobbly in the centre.

  • 8.

    Allow to cool before slicing into rectangles.

  • 9.

    To make mascarpone cream, whip cream and icing sugar until soft peaks form and then fold in mascarpone.

  • 10.

    Top brownies with mascarpone  cream.


This recipe has not been edited or tested by the Bake Off Food Department.

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