Tiramisu Brownie
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Tiramisu Brownies: The Ultimate Dessert Dream TeamWhen fudgy espresso brownies meet creamy tiramisu magic, you get a dessert that’s pure perfection. Imagine rich, chocolatey brownies infused with a bold shot of espresso, crowned with a silky mascarpone cream layer kissed with vanilla and coffee. A dusting of cocoa powder ties it all together for a dessert that’s as indulgent as it is unforgettable.These Tiramisu Brownies are the perfect blend of elegance and decadence—ideal for impressing guests, celebrating special moments, or treating yourself to something extraordinary. One bite, and you’ll be hooked!
Ingredients
Espresso Brownies:
- 227 g salted butter
- 400 g 70% bittersweet chocolate coarsely chopped
- 60 g unsweetened dutch cocoa powder
- 120 g all-purpose flour
- 5 large eggs
- 140 g packed dark brown sugar
- 200 g granulated sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 30 ml instant espresso powder
Espresso Cream
- 225 g mascarpone
- 240 ml heavy cream
- 50 g granulated sugar
- ¼ tsp salt
- 1 tbsp vanilla bean
- 30 ml instant espresso powder
- Dusting:
- 3 tbsp unsweetened cocoa powder
Method
- Preheat the oven to 350F.Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
- In a small saucepan, melt the butter and chocolate over low heat.
- In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Whisk until the mixture thickens, becomes pale in colour and reaches a creamy consistency.
- Add the flour, cocoa powder, and espresso powder into the egg mixture and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
- Espresso Cream: — In a large bowl, mix the mascarpone cheese and heavy cream. Whisk for about 30 seconds until fully blended.
- Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to whisk until soft peaks form, about 1-2 minutes.
- Assembly — Spread the espresso cream evenly over the cooled brownies using a spatula to create a smooth layer. Dust the top of the espresso cream with cocoa powder using a fine-mesh sieve.Cut into pieces and serve immediately, or refrigerate until ready to enjoy.