Description
Decadent Tiramisu Brownies combine rich espresso-infused chocolate brownies with a creamy mascarpone espresso topping, dusted with cocoa powder for a perfect coffee-flavored dessert that delights both brownie and tiramisu lovers alike.
Ingredients
Scale
Brownie Base
- 227 g salted butter
- 400 g dark chocolate (70% cocoa), roughly chopped
- 60 g unsweetened cocoa powder
- 120 g flour
- 5 eggs
- 140 g brown sugar
- 200 g sugar
- 1 teaspoon salt (or ½ teaspoon iodized salt)
- 1 tbsp vanilla extract
- 1 tbsp instant espresso powder
Mascarpone Espresso Cream
- 225 g mascarpone
- 240 ml whipped cream
- 50 g sugar
- ¼ teaspoon salt
- 1 tbsp vanilla paste
- 1 tbsp instant espresso powder
Topping
- 3 tbsp unsweetened cocoa powder (for dusting)
Instructions
- Prepare the espresso brownies: Melt the salted butter and dark chocolate together gently until smooth and fully combined. In a mixing bowl, whisk in the unsweetened cocoa powder and flour carefully until just incorporated to avoid overmixing.
- Whisk the wet ingredients: In a separate large bowl, beat the eggs with brown sugar, white sugar, salt, and vanilla extract until the mixture becomes light, fluffy, and well aerated.
- Combine mixtures and add espresso: Gently fold the chocolate mixture into the egg mixture. Stir in the instant espresso powder evenly to infuse the batter with coffee flavor. Pour the batter into a greased baking pan prepared ahead of time.
- Bake the brownies: Place the pan in a preheated oven at 175 °C (347 °F) and bake for about 25 minutes or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Remove from oven and allow to cool completely.
- Prepare mascarpone espresso cream: Beat the mascarpone and whipped cream together using a mixer until smooth and creamy. Fold in sugar, salt, vanilla paste, and instant espresso powder gently until the mixture is fluffy and well combined.
- Assemble the tiramisu brownies: Once the brownie base has cooled, evenly spread the mascarpone espresso cream on top and smooth the surface with a spatula.
- Finish and serve: Dust the top layer generously with unsweetened cocoa powder. Slice into 12 equal pieces and serve. Enjoy the rich flavors of coffee and chocolate in each bite.
Notes
- Ensure the brownies are completely cooled before spreading the mascarpone cream to prevent it from melting.
- Use high-quality dark chocolate with at least 70% cocoa for a more intense chocolate flavor.
- You can prepare the mascarpone cream ahead of time and refrigerate it until ready to use.
- If you prefer a stronger coffee flavor, increase the espresso powder in the brownie or cream slightly.
- The recipe yields 12 servings, making it perfect for gatherings or dessert trays.
