Tiramisu Brownies
These tiramisu brownies combine a gooey espresso‑infused chocolate base with a velvety mascarpone topping and a dusting of cocoa powder for a dessert that merges classic brownies with tiramisu flair.
Equipment
- 8 or 9 inch square baking pan
- microwave‑safe bowl
- Whisk
Ingredients
Brownie Layer Ingredients
- 113 g unsalted butter
- 200 g dark chocolate chopped
- 100 g brown sugar
- 50 g granulated sugar
- 3 large eggs eggs
- 90 g all‑purpose flour sifted
- ½ teaspoon salt a pinch
- ½ teaspoon vanilla extract
- 2 shots espresso or strong instant coffee
Mascarpone Layer Ingredients
- 250 g mascarpone cheese at room temperature
- 240 ml heavy cream full‑fat
- 50 g granulated sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons espresso powder
- cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C) and line an 8 or 9‑inch square baking pan with parchment paper.
- Melt the chopped dark chocolate and butter together in a microwave‑safe bowl in 30‑second intervals, stirring between each, until smooth.
- Add both sugars and vanilla extract to the melted mixture and stir well.
- Crack in the eggs one at a time, whisking fully after each addition.
- Sift in the flour and salt and gently fold until just combined.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes until the edges are set and the centre is slightly soft.
- Remove from the oven and while still warm use a skewer or fork to poke holes across the brownie surface. Pour the espresso shots over the warm brownies and let cool completely.
- In a clean bowl whisk the mascarpone cheese, heavy cream and vanilla extract until smooth.
- Add the sugar and espresso powder and whip until the mixture holds soft peaks. Spread over the cooled brownies and smooth the top.
- Dust generously with cocoa powder using a fine sieve, then chill briefly if desired before slicing into squares.
Notes
For clean slices dip a sharp knife in warm water and wipe between cuts. Store brownies in an airtight container in the fridge for up to 4 days.
Nutrition Facts:
- Calories: 741 kcal
- Carbohydrates: 64.25 g
- Protein: 11.79 g
- Fat: 49.11 g
- Saturated Fat: 28.14 g
- Cholesterol: 400 mg
- Sodium: 282 mg
- Potassium: 524 mg
- Fiber: 4.3 g
- Sugar: 43.74 g
- Vitamin A: 1324 IU
- Vitamin C: 0.2 mg
- Calcium: 128 mg
- Iron: 6.7 mg