Method

• 1.
  Preheat oven to 180°C. Grease the base and sides of an 17.5cm x 27cm lamington pan and line with baking paper.
• 2.
  Place butter, cocoa and 250g chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool.

• 3.
  Whisk oil, sugar, vanilla, eggs and egg yolks in a bowl to combine. Fold in flour, then fold in cooled chocolate mixture, raisins and remaining chopped chocolate.
• 4.
  Spread batter into prepared pan and bake for 40 minutes or until set but centre is fudgy. Cool brownies completely in pan.
• 5.
  Meanwhile, for the brown butter cream, melt butter in a saucepan over medium heat. Cook, shaking the pan occasionally, for 5 minutes or until a light nutty brown. Remove from heat, transfer to a heatproof bowl and cool completely to room temperature. Reserve ¼ cup brown butter to drizzle.
• 6.
  Whisk 300ml cream, icing sugar and vanilla to soft peaks, then add mascarpone and whisk until thick and smooth. Whisk in the brown butter (it may looks slightly curdled, but the addition of remaining cream will smooth out the texture). Carefully whisk in remaining cream (do not overwhisk) until thick but not stiff peaks.
• 7.
  Crumble half the brownie into a 3L trifle dish, sprinkle with ¼ cup extra raisins, and drizzle with half the whisky and half reserved brown butter. Top with half the brown butter cream, then repeat layering process. Dust with cocoa and grated chocolate to serve.