- Preheat your oven to 160 celsius. Beat sugar and eggs until thick and pale, then fold in sifted flour. Combine cocoa and butter and stir until smooth, then fold cocoa mixture and Tia Maria into egg mixture. Fold in chopped hazelnuts, pour mixture into a greased square 20cm (8in) cake tin and bake for 50 - 55 minutes. Cool in the tin.
- For the custard, bring milk just to the boil in a saucepan, then remove from the heat. Beat yolks and sugar until thick and pale, stir in sifted flour and mix until smooth. Pour hot milk in a steady stream into the egg mixture, beating constantly until smooth. Return the mixture to the saucepan and stir over low heat until the mixture thickens.
- Cool, cover and refrigerate for 1 hour. Fold cream, mascarpone and Tia Maria into chilled custard and refrigerate until ready to serve.
- Cut the brownies into squares and serve with the marscapone custard. Top with extra chopped toasted hazelnuts.
Serves 8
