Tiramisu Brownies
Indulge in these decadent Tiramisu Brownies that combine rich, fudgy brownie layers with creamy mascarpone and a hint of coffee, all finished with a dusting of cocoa powder.
Ingredients
Brownie Base
- 1.5 sticks Unsalted Butter Smooth and creamy, this butter serves as the base for your brownies.
- 9 oz Dark Chocolate, chopped Deep and aromatic, the dark chocolate brings a sense of luxury to your dessert.
- 3 Large Eggs These add lightness and structure to the brownie batter.
- 1.25 cups White Sugar Provides a perfect balance to the bitter notes of chocolate.
- 1.25 cups All-Purpose Flour Contributes to the brownie’s tender texture.
- 0.5 teaspoon Salt Enhances the flavor and richness of the chocolate.
- 1 teaspoon Vanilla Extract Rounds out the dessert’s flavor profile.
- 2 tablespoons Espresso Powder Adds an aromatic depth to the batter.
Mascarpone Layer
- 8 oz Mascarpone, cold Offers a luxurious mouthfeel in the frosting.
- 1 cup Heavy Whipping Cream, cold Adds lightness to the mascarpone mix.
- 6 tablespoons Powdered Sugar Helps to achieve a smooth and creamy frosting.
- 0.25 cup Amaretto (optional) A sweet almond-flavored liqueur to enrich the cream if desired.
- 1 teaspoon Vanilla Extract Adds sweetness and flavor to the cream layer.
Finishing Touch
- Cocoa Powder for dusting A bittersweet finish to enhance the dessert’s visual appeal and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Prepare an 8-inch square baking pan by lining it with parchment paper.
- Melt the unsalted butter and dark chocolate together in a heatproof bowl using a microwave, heating in 30-second intervals, stirring until fully melted. Allow to cool slightly.
- In a large mixing bowl, whisk together the eggs and white sugar using an electric mixer until thick and pale (about 30 seconds).
- Combine the melted chocolate mixture with the egg and sugar mixture. Add vanilla extract and gently mix until smooth.
- Dissolve the espresso powder in a splash of hot water and stir it into the batter.
- Sift in the all-purpose flour and salt, then gently fold until no dry flour remains.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is shiny and a skewer comes out mostly clean with a few moist crumbs.
Assembly
- Cool the brownies completely in the pan, then refrigerate until ready to assemble.
- In a mixing bowl, whip together the cold mascarpone, powdered sugar, Amaretto (if using), and vanilla extract until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Remove the chilled brownies from the pan and spread the mascarpone cream evenly over the brownie base.
- Dust generously with cocoa powder, slice into 16 squares, and serve.
Notes
Ensure all ingredients, especially eggs and cream, are at room temperature for better mixing. Avoid overbaking and remember to cool the brownies thoroughly before adding the mascarpone layer. Amaretto is optional and can be omitted for a halal recipe.