Tiramisu Brownies
A delightful fusion of rich brownies and classic Italian tiramisu, featuring coffee-infused chocolate topped with creamy mascarpone.
Ingredients
Brownie Base
- 1.5 sticks Unsalted Butter, softened Provides a smooth and moist base.
- 9 oz Dark Chocolate, chopped Offers a deep, rich chocolate flavor.
- 3 Large Eggs Essential for binding and texture.
- 1.25 cups White Sugar Sweetens and balances the bitterness.
- 1.25 cups All-Purpose Flour Provides structure.
- 0.5 teaspoon Salt Enhances flavor.
- 1 teaspoon Vanilla Extract Adds warmth and depth.
- 2 tablespoons Espresso Powder Infuses rich coffee flavor.
Mascarpone Topping
- 8 oz Mascarpone, cold For a signature creamy layer.
- 1 cup Heavy Whipping Cream, cold Creates a light and airy topping.
- 6 tablespoons Powdered Sugar Adds sweetness and smooth texture.
- 0.25 cups Amaretto (optional) For an extra layer of flavor.
- 1 teaspoon Vanilla Extract Enhances the creamy mixture.
Finishing Touch
- Cocoa Powder For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) or 160°C for fan-assisted ovens. Line an 8-inch square baking pan with parchment paper.
- In a heatproof bowl, melt the butter and dark chocolate together, heating at 30-second intervals until fully melted. Allow to cool slightly.
- Whisk together eggs and white sugar in a large mixing bowl until thick and pale.
- Combine the cooled chocolate mixture with the egg and sugar mixture, adding vanilla extract until smooth.
- Dissolve the espresso powder in a splash of hot water and stir it into the brownie batter.
- Sift in the all-purpose flour and salt, folding gently until no dry flour remains.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out with moist crumbs.
- Cool completely in the pan before transferring to the refrigerator.
Mascarpone Layer
- While cooling, prepare the mascarpone topping by whipping together mascarpone, powdered sugar, Amaretto (if using), and vanilla extract until smooth.
- Whip the heavy cream in another bowl until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until combined.
- Once brownies are cool, remove from the pan and spread the mascarpone mixture over the top.
- Dust generously with cocoa powder and slice into squares to serve.
Notes
Quality ingredients are key; do not rush the cooling process. Chill the assembled brownies for at least a couple of hours before serving to allow flavors to meld.