Decadent Tiramisu Brownies (Print Version)
# Ingredients:
→ Espresso Brownies
01 -
1 cup salted butter (227g)
02 -
14 ounces 70% bittersweet chocolate, coarsely chopped
03 -
1/2 cup unsweetened Dutch cocoa powder (60g)
04 -
1 cup all-purpose flour (120g)
05 -
5 large eggs
06 -
1 cup packed dark brown sugar (140g)
07 -
1 cup granulated sugar (200g)
08 -
1 teaspoon salt (½ teaspoon if iodized)
09 -
1 tablespoon vanilla extract
10 -
1 tablespoon instant espresso powder (30ml)
→ Espresso Cream
11 -
8 oz mascarpone
12 -
1 cup heavy cream (240ml)
13 -
¼ cup granulated sugar (50g)
14 -
¼ teaspoon salt
15 -
1 tablespoon vanilla bean paste
16 -
1 tablespoon instant espresso powder (30ml)
→ Dusting
17 -
3 tablespoons unsweetened cocoa powder
# Instructions:
01 -
Heat your oven to 350°F. Grab a 9x13 inch metal baking dish, butter it up nicely, and line with parchment paper so your brownies don't stick.
02 -
In a small pot, melt the butter over low heat. Take it off the heat and toss in the chopped chocolate. The hot butter should melt it, but if not, return to heat for about 10 seconds while stirring until smooth. Set aside to cool a bit.
03 -
Sift together the flour, espresso powder, and cocoa powder in a small bowl and set aside.
04 -
In another bowl, mix the eggs, both sugars, salt, and vanilla. Beat with a mixer on high speed for 4-5 minutes until the mixture gets thick and pale, falling from the beater in a ribbon that slowly disappears when it hits the surface.
05 -
Fold the cooled chocolate mixture into the fluffy egg mixture with a rubber spatula. Then gently fold in the dry ingredients, being careful not to deflate all that air you've beaten into the eggs.
06 -
Pour the batter into your prepared baking dish, smooth the top, and bake for about 25 minutes, until the top looks slightly cracked and feels soft to touch. Let cool completely on a wire rack before adding the topping.
07 -
In a large bowl, beat together the mascarpone and heavy cream for about 30 seconds until well combined. Add the sugar, salt, vanilla bean paste, and espresso powder, then continue beating on medium-high speed for 1-2 minutes until soft peaks form.
08 -
Spread the espresso cream in an even layer over the completely cooled brownies. Using a fine mesh sieve, dust cocoa powder over the top. Cut into pieces and enjoy immediately, or store in the fridge until ready to serve.
# Notes:
01 -
These decadent brownies combine the rich flavors of tiramisu with fudgy chocolate brownies for an unforgettable dessert experience.
02 -
For best results, use high-quality chocolate and real instant espresso powder rather than instant coffee.
03 -
Total time includes 30 minutes of cooling time.