Walnut brownies with mascarpone cream

An indulgent recipe by AMPI master Francesco Elmi on Maurizio Santin's Gambero Rosso programme Dolcemente Con. Calorific, but worth it!

INGREDIENTS (33 x 22 tin)

350 g whole eggs

70 g egg white

225 g brown sugar

225 g granulated sugar

400 g butter (trust me, the quantity is correct)

260 g dark chocolate, 70% cocoa

135 g '00' flour

16O g walnuts

Dark chocolate chips

MASCARPONE CREAM

250 g fresh cream

250 g mascarpone

50 g icing sugar

I combine room-temperature whole eggs and whites in the mixer bowl or a bowl for electric beaters.

I whisk by hand to combine., ideally heat to 30°C for perfect whisking, although room-temperature eggs work well.

I add granulated sugar.

Then brown sugar.

I fit the whisk to the stand mixer and beat the eggs so they incorporate air, which Francesco Elmi calls a very important ingredient.

I melt butter in microwave or bain-marie.and cool slightly. Yes, it is a lot, but that is the recipe: take it or leave it!

I melt chocolate in microwave or bain-marie.after chopping with a knife.

I gradually stir melted butter into melted chocolate from centre to edges. Do not add all at once.

It should be even and glossy.

Meanwhile, eggs are thick and well whisked. I gradually fold chocolate upwards from the bottom without overmixing or deflating.

Once combined, I add sifted flour.

I fold gently and add roughly chopped walnuts.

I line a rectangular tin with parchment and add mixture.

I sprinkle with dark chocolate chips.

I bake at 160°C for 35/40 minutes, keeping brownies moist inside. Meanwhile, I whisk cream, mascarpone and icing sugar by hand; it thickens quickly without electric beaters.

It should be airy and creamy.

I cool the cooked brownie and cut with a serrated knife.

A moist centre is perfect.

I put pieces in paper cases and store in a closed tin. Delicious dusted with icing sugar, or exceptional with mascarpone cream.

I pipe mascarpone cream over the brownies.

I finish with chocolate shavings.