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BAM Cake converter 
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Ingredients:
- 115 g butter
- 225 g BAM dark chocolate
- 200 g brown sugar
- 1 egg
- 65 g flour
- 20 g BAM cocoa powder
- 4 teaspoons of espresso powder
- 115 g mascarpone cheese
- 60 g powdered sugar
- 120 ml sweet whipping cream
- BAM Cocoa powder (for sprinkling)
Instructions:
1
Preheat the oven to 180°C. Line a 20 cm square baking tray with baking paper. Melt the butter in a microwave-safe bowl. Stir the BAM dark chocolate into the melted butter and place everything in the microwave for an additional 10 to 15 seconds, until the butter and chocolate are completely melted.
2
Whisk in the brown sugar and eggs until the mixture is glossy. In a separate bowl, mix together the flour, BAM cocoa powder and espresso powder, then stir the dry ingredients into the wet. Pour into the prepared baking tin and bake for 20 minutes, until a knife inserted into the centre of the brownies comes out almost clean.
1
Whip the cream in a stand mixer until stiff peaks form. Remove from the bowl. In the same bowl, whip the cream cheese and icing sugar in a foamy bowl for about 30 seconds. On low speed, add the whipped cream and mix until all the ingredients are combined.
2
Spread the whipped glaze over the brownies, then sprinkle with additional espresso powder.
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