Description
Tiramisu brownies combine fudgy espresso brownie base with whipped mascarpone cream and cocoa powder topping. A delicious twist on two classic desserts.
Ingredients
Espresso Brownies:
1 cup salted butter
14 oz 70% bittersweet chocolate, chopped
1/2 cup unsweetened dutch cocoa powder
1 cup all-purpose flour
5 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
1 tsp salt
1 tbsp vanilla extract
1 tbsp DeLallo instant espresso powder
Espresso Cream:
8 oz mascarpone
1 cup heavy cream
1/4 cup granulated sugar
1/4 tsp salt
1 tbsp vanilla bean paste
1 tbsp DeLallo instant espresso powder
Dusting:
3 tbsp unsweetened cocoa powder
Instructions
1. Preheat oven to 350°F. Line and butter a 9×13” baking dish.
2. Melt butter, stir in chocolate until smooth. Let cool.
3. Sift cocoa powder, flour, and espresso powder together.
4. Whip eggs, sugars, vanilla, and salt until thick and pale.
5. Fold in cooled chocolate. Gently fold in dry mix until just combined.
6. Pour into pan and smooth top. Bake about 25 minutes until top is set but center is soft.
7. Cool completely before adding cream.
8. Whip mascarpone and cream until smooth.
9. Add sugar, vanilla, salt, and espresso powder. Beat to soft peaks.
10. Spread cream evenly over brownies.
11. Dust with cocoa powder, chill, slice, and serve.
Notes
Best stored in fridge for up to 4 days.
Wrap tightly to freeze for up to 2 months.
Use a warm knife for clean slices.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 brownie
- Calories: 390
- Sugar: 27g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg