Irresistible Tiramisu Brownies (Print Version)
# Ingredients:
→ Rich Espresso Brownies
01 -
1 cup salted butter (227g)
02 -
1/2 cup unsweetened Dutch-process cocoa powder (60g)
03 -
14 ounces bittersweet (70%) chocolate, chopped roughly
04 -
1 cup all-purpose flour (120g)
05 -
1 cup granulated sugar (200g)
06 -
1 cup dark brown sugar, packed tightly (140g)
07 -
1 tablespoon instant espresso powder (30ml)
08 -
5 large eggs
09 -
1 tablespoon vanilla extract
10 -
1 teaspoon salt (use ½ teaspoon if iodized)
→ Smooth Espresso Cream Topping
11 -
8 ounces mascarpone cheese
12 -
¼ teaspoon salt
13 -
1 cup heavy whipping cream (240ml)
14 -
1 tablespoon vanilla bean paste
15 -
¼ cup granulated sugar (50g)
16 -
1 tablespoon instant espresso powder (30ml)
→ Final Dusting
17 -
3 tablespoons unsweetened cocoa powder
# Instructions:
01 -
Preheat the oven to 350°F. Take a metal 9x13 inch pan, butter it generously, and line it with parchment paper to make it easier to lift out the brownies later.
02 -
Warm the butter on low heat in a small saucepan until melted. Turn off the heat, drop in your chopped chocolate, and stir until smooth. If the chocolate isn't all melted, reheat for 10 seconds while stirring. Let this mix cool.
03 -
In a smaller bowl, sift together your cocoa powder, espresso powder, and flour. Set this aside for later.
04 -
Mix eggs, dark brown sugar, granulated sugar, vanilla extract, and salt in a separate bowl. Using an electric mixer on high, beat it for 4 to 5 minutes till it looks pale, thick, and forms ribbons that slowly fade into the surface.
05 -
Gently fold the cooled chocolate mixture into the egg mixture with a flexible spatula. Once combined, carefully fold in your dry ingredients without knocking out too much air.
06 -
Pour your finished batter into the prepared pan and spread it out evenly. Bake for about 25 minutes until you see a slight crack on top and it feels soft when lightly touched. Cool completely on a rack before adding anything on top.
07 -
Beat the mascarpone cheese and heavy cream in a large bowl for half a minute until smooth. Add in the granulated sugar, espresso powder, salt, and vanilla paste. Keep beating for 1–2 minutes till the mixture forms soft peaks.
08 -
Spread a generous layer of the espresso cream on your cooled brownies. Use a fine mesh sieve to sprinkle some cocoa powder over the top. Slice into squares and enjoy, or pop them in the fridge until you're ready to dig in.
# Notes:
01 -
These brownies are a mix of fudgy chocolate goodness and tiramisu flavors, creating a treat that'll wow your taste buds.
02 -
Using good-quality chocolate and espresso powder (not instant coffee!) makes a huge difference in the flavor.
03 -
The total recipe time includes 30 minutes to let the brownies cool before adding the topping.