Tiramisu Brownie
When a deliciously fudgy, chocolate brownie has a baby with a luscious, coffee infused tiramisu.
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Servings: 9 Large Squares
Equipment
- 1 23cm x 23cm baking tin
- 1 electric mixer
Ingredients
Brownies
- 150 grams butter melted
- 75 grams dark chocolate 70% cacao, finely chopped
- 2 large eggs
- 150 grams white sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 40 grams cacao powder sifted
- 60 grams all-purpose flour sifted
Tiramisu
- 125 grams mascarpone cold
- 120 ml cream cold
- 25 grams powdered sugar
- 1 tsp strong instant coffee
- 1 ½ tsp water
- ⅛ tsp salt
- 2 ½ tbsp cacao powder or more, for dusting
Instructions
- Preheat the oven to 175℃ / 350℉. Line a 23cmx23cm baking tin with baking paper. Ensuring the baking paper surpasses the edge of the baking tin will make removing the brownies easier.
- Cut the butter into cubes and microwave for 30 second intervals until fully melted. Add the chopped chocolate to the warm melted butter and stir until fully melted. Set aside.
- In a large bowl, add the eggs, sugar, salt and vanilla essence. Using an electric whisk, beat the mixture until pale in color and fluffy, about 4-5 minutes.
- Add the melted butter and chocolate mixture to the whipped egg mixture and mix gently until combined.
- Sift in the flour and cocoa powder. Mix gently until fully incorporated.
- Pour the batter into the prepared baking tin and spread evenly. Bake for 25 minutes. Place the baked brownies in the fridge to cool whilst you prepare the tiramisu topping.
- Add the cold mascarpone cream and cream to a large bowl. Using an electric whisk, whisk the mixture until just combined. Mix the instant coffee, salt and water together until dissolved. Add the coffee mixture to the cream. Whisk until stiff peaks form.
- Remove the cooled brownies from the fridge and spread the tiramisu cream on top. Place in the fridge to set for 1 hour or until you're ready to serve.
- Once you're ready to serve, gently loosen the edges, using the baking paper to lift the tiramisu brownies out of the mold. Use a sift to sprinkle a generous amount of cocoa powder on top before slicing and serving. Enjoy tastebud!
Video
Notes
Tiramisu Brownies Recipe: PLEASE NOTE that you can happily double the tiramisu ingredients if you want. I've made it as per the recipe (see recipe blog images for reference) and with the doubled tiramisu layer. Both are absolutely delicious, it'll just depend on if you prefer more brownie than tiramisu versus an equal layer of brownie to tiramisu.
Dish size: the recipe is perfect for a 23cmx23cm but you can double the brownie recipe and use a 23cmx33cm sized baking pan. Doubling the recipe as a whole works perfectly.
Brownie batter: there's a fine line between mixing the brownie ingredients until just combined and over mixing. Over mixing the ingredients will ensure that your brownies will bake unevenly.
Tiramisu topping: whipping the mixture on a medium speed will ensure you have a light, fluffy and luscious topping so I'd recommend you take and extra 2-3 minutes to whip the cream. The faster you whip it to a stiff peak the less likely it would be fluffy and likelier to be more on the dense side.
Finishing touches: only dust the tiramisu with cocoa powder before serving as the cocoa will start to soak up some of the cream's moisture, darken and not look as appetizing when served.