Tag: tiramisu

Tiramisu Brownies

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I love chocolate, I love coffee – I love brownies and I love tiramisu. What could possibly go wrong combining the two? It makes for the most delicious, decadent and moreish dessert. Think dense, fudgy brownies with a light, coffee flavoured mascarpone cream. They balance perfectly for a dessert you will not be able to stop eating. I saw a similar recipe for this on TikTok but couldn’t find it online, so decided to cobble together my own version. I used my favourite brownie recipe (which is the Bon Appetit tripl chocolate brownies – incredibly dense and chocolatey, with chocolate chunks throughout) but feel free to use your favourite recipe. You just want to bake it in an 8x8inch pan, with baking parchment lining all sides (this makes it much easier to remove from the pan once you’ve added the coffee cream). I then whipped up a classic tiramisu cream but I added coffee, to make up for the lack of coffee soaked lady fingers. And of course, you have to shower the whole thing in cocoa powder. You HAVE to try it!

Tiramisu Brownies

Makes 9 large brownies | 1 hour prep + 30 mins cooking + chill 12hrs or overnight

Ingredients

1 batch Bon Appetit triple chocolate brownies (or your fave brownie recipe baked in an 8x8inch pan)

2 large egg yolks

50g caster sugar

250ml double cream

250g mascarpone

1tbsp instant espresso powder (more if you want a strong coffee flavour)

80-100g icing sugar (to taste)

1tsp vanilla paste

Pinch of salt

Cocoa powder to dust

Method

  1. Make your choice of brownie recipe in an 8×8 pan lined with baking parchment all the way up each side. Leave brownie to cool completely in the pan. Before adding your cream layer, I recommend removing the brownie from the pan and putting it back in. This will make getting it out later much easier.
  2. Combine the double cream and coffee. Set aside for a few minutes to allow the coffee to dissolve.
  3. Combine the egg yolks and caster sugar in a large bowl. Beat until no longer grainy – you may wish to add a few tablespoons of your coffee cream to help with this.
  4. Add in the mascarpone and beat until smooth.
  5. Add the double cream, icing sugar vanilla and salt, beat until combined. At this point taste for sweetness and coffee-ness – add more as needed. Beat until thickened – it won’t reach stiff peaks but get it as close as you can.
  6. Spread your cream over your brownie and cover with cocoa powder. Chill for 12 hours or, ideally, overnight.
  7. Remove from the tin using the baking parchement sides and cut into 9. Serve and enjoy!