Description
Decadent Tiramisu Brownies that combine rich dark chocolate and coffee-soaked layers with a creamy mascarpone topping, perfect for coffee and dessert lovers looking for a sophisticated twist on classic brownies.
Ingredients
Scale
Brownie Base
- 113 g unsalted butter
- 200 g dark chocolate
- 100 g brown sugar
- 50 g granulated sugar
- 3 eggs
- 90 g all-purpose flour (sifted)
- A pinch of salt
- 1/2 tsp vanilla extract
- 2 shots espresso or instant coffee
Mascarpone Cream Topping
- 250 g mascarpone cheese (room temperature)
- 240 ml heavy cream
- 50 g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp espresso powder
Finishing
- Cocoa powder for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8 or 9-inch baking tin with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine chopped dark chocolate and unsalted butter. Heat in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
- Add Sugars: Stir in both the brown sugar and granulated sugar into the melted chocolate and butter mixture until well combined and smooth.
- Incorporate Eggs: Add eggs one at a time to the mixture, whisking thoroughly after each addition to create a smooth, glossy batter.
- Fold in Dry Ingredients: Gently fold sifted all-purpose flour and a pinch of salt into the batter until just combined to avoid overmixing, which can toughen the brownies.
- Bake the Brownies: Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Infuse with Espresso: Once the brownies are baked, while still warm, poke holes all over the surface using a skewer or fork. Pour the two shots of espresso or prepared instant coffee evenly over the brownies, allowing the coffee to soak in as they cool completely.
- Prepare Mascarpone Cream: In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, salt, vanilla extract, and espresso powder. Whip with an electric mixer until you achieve stiff peaks and a creamy, fluffy consistency.
- Assemble and Chill: Spread the mascarpone cream evenly over the cooled, espresso-soaked brownies. Refrigerate for at least 2 hours to allow flavors to meld and cream to set.
- Serve: Dust the top generously with cocoa powder just before serving. Cut into 12 squares and enjoy your rich, coffee-infused tiramisu brownies.
Notes
- Use good quality dark chocolate (at least 70% cocoa) for the best flavor.
- Poking holes and pouring espresso over the brownies while warm ensures they absorb the coffee flavor deeply.
- If you prefer a stronger coffee taste, you can add an extra tablespoon of espresso powder to the mascarpone cream.
- Ensure mascarpone and heavy cream are well chilled before whipping for best texture.
- Brownies can be stored covered in the refrigerator for up to 3 days.
