Ingredients
Method
Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging.
In a small saucepan over a low heat, melt chocolate, butter, 2 tbsp Kahlua and instant coffee until smooth. Cool 10 mins. In a small bowl, combine eggs and sour cream. Add to chocolate mixture with flour and sugar, stirring to combine. Fold hazelnuts through. Pour into pan and smooth top.
Cook in a 180°C preheated oven for 20 mins until just cooked. Cool 15 mins.
In the small bowl of an electric mixer, combine cream cheese, mascarpone, egg whites, sugar and vanilla. Beat 5 mins or until smooth. Spread half the mascarpone mixture over the brownie.
Place remaining Kahlua in a medium bowl. Dip lady fingers into Kahlua, place over mascarpone mixture in a single layer, trimming to fit. Spread over remaining mascarpone mixture.
Cook 25-30 mins until centre is just set and brownie pulls away from sides of pan. Remove from oven. Chill 3 hours.
Lift brownie from pan. Dust with cocoa, drizzle with extra Kahlua.
