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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Baked Mascarpone, Cherry and Walnut Brownies

Rich and fudgy, these mascarpone, cherry and walnut brownies from author of the Roasting Tin series, Rukmini Iyer, can be dressed up for indulgence post dinner party, or pared back for breakfast.

From the book


The texture of these brownies is so light and fluffy that they definitely fall within the ‘dessert’ category rather than an afternoon snack – these would be a wonderful way to round off a dinner party, warm from the oven with an almost moussey texture from the swirled mascarpone. Leftovers (if any) are excellent for breakfast.


The perfect gift for any baker, our limited edition The Sweet Roasting Tin gift set includes a copy of the book and a stylish yet practical baking tin from the iconic enamelware brand, Falcon. From crumbles to sheet cakes, puddings to brownies, bake your way through the book with the perfect tin for the job. Get yours while stocks last here.

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85ml olive oil
125g soft dark brown sugar
50g dark chocolate (70% cocoa solids), chopped
90ml milk
2 medium free-range eggs
40g cocoa powder
60g ground almonds
a pinch of sea salt flakes
230g jarred black cherries in kirsch (drained weight)
150g mascarpone
50g chopped walnuts

Essential kit

You will need: a 24.5cm x 17.5cm baking tin.


Preheat the oven to 160°C fan/180°C/gas 4. Measure the olive oil, sugar and chocolate into a saucepan, then stir over a low heat until the chocolate has melted and the mixture is glossy.

Stir in 70ml of the milk, then let the mixture cool for 5–10 minutes before whisking in the eggs.

Stir the cocoa powder, ground almonds, sea salt and half the jarred cherries into the liquid mixture.

Beat the mascarpone with the remaining 20ml of milk until smooth, and set aside.

Pour the batter into a lined 24.5cm x 17.5cm baking tin, and drop in teaspoons of the beaten mascarpone. Use the handle of the teaspoon to draw the mascarpone gently through the chocolate mixture, then scatter over the remaining cherries and the chopped walnuts.

Transfer the tin to the oven and bake for 20–25 minutes, until the top of the brownie looks just set. Let the brownie cool in the tin for 5minutes before transferring it gently to a wire rack.

Serve warm: if made in advance, you can gently reheat in the oven for 5 minutes at 160°C fan/180°C/gas 4. Store any leftovers in the fridge.

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From the book: The Sweet Roasting Tin

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