With creamy icing and a brandy, almond and chocolate filling, this brownie is just that little bit extra special.
Soak raisins in brandy whilst preparing the rest of the recipe.
Line a 24cm tray tin with baking paper and preheat oven to 180 degrees celsius.
Place almonds on a baking tray and lightly roast, coarsely chop when they are out of the oven.
Chop chocolate and place over a double boiler and melt together with the butter. Add raisins, brandy, almonds and candied peel.
Mix together dry ingredients in a separate bowl and then mix into chocolate.
Beat in eggs one at a time.
Pour into baking tray and bake until it is still slightly wobbly in the centre.
Allow to cool before slicing into rectangles.
To make mascarpone cream, whip cream and icing sugar until soft peaks form and then fold in mascarpone.
Top brownies with mascarpone cream.
This recipe has not been edited or tested by the Bake Off Food Department.
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