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¾ cups rice flour
1¼ cups cocoa
2½ cups sugar
250g butter (melted)
1 double espresso (or 40ml strong coffee)
400g cream cheese
½ cup sugar
Heat your oven to 180degC.
Sieve cocoa and rice flour into a large bowl, then add sugar.
Melt the butter and add, with the eggs and espresso, to the dry mixture.
Mix with a whisk until combined.
Line a cake tray with baking paper and pour the mix into the tray.
Put the ingredients in a food processor with the standard blade attachment. Blend until smooth and creamy.
Scoop the mixture on to the brownie base mix and swirl through to get the desired marbling.
Bake for around 35 minutes, or until just cooked (or slightly gooey in the centre if you prefer).
Requested by Nicky Jackson. Recipe provided by Vanguard, Dunedin.