Tiramisu Brownies

We love Tiramisu and we love brownies. That’s why we love these Tiramisu Brownies from @kitchen_bythesea. The base is a fudgy espresso brownie, then it’s topped with an espresso vanilla bean mascarpone cream and then dusted with unsweetened cocoa powder like the classic tiramisu. It truly offers the best of both worlds with tiramisu and brownie flavors.

Ingredients

Espresso Brownies:

1 cup salted butter

14 ounces bittersweet chocolate (70%), coarsely chopped

1 tablespoon DeLallo Instant Espresso Coffee Powder

½ cup unsweetened Dutch cocoa powder

5 large eggs

1 cup packed dark brown sugar

1 cup granulated sugar

1 teaspoon kosher salt

1 tablespoon vanilla extract

Espresso Cream:

8 ounces mascarpone cheese

1 cup heavy cream

¼ cup granulated sugar

¼ teaspoon kosher salt

1 tablespoon vanilla bean paste

1 tablespoon DeLallo Instant Espresso Coffee Powder

Dusting:

3 tablespoons unsweetened Dutch cocoa powder

Directions

Espresso Brownies:

Preheat the oven to 350F.

Line a 9” x 13” metal baking pan with parchment paper.

To prepare the brownies, begin by melting 1 cup of butter in a small saucepan over low heat.

Remove from the heat, and then add in the chocolate. Once chocolate is melted, set it aside to cool.

Sift the flour, the espresso powder and the cocoa powder into a small mixing bowl. Set aside.

In a separate mixing bowl, combine the eggs, sugars, salt and vanilla. Using a mixer (or hand mixer) fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color, about 4-5 minutes. Using a rubber spatula, fold the cooled chocolate into the egg mixture. Quickly and gently fold in the sifted dry ingredients, so as to not deflate the egg mixture.

Pour the batter into the prepared dish. Once it is evenly spread, smooth the top with a spatula. Bake at 350˚F until the top is slightly cracked and soft to the touch, about 25 min. Place pan on a wire rack to cool.

Espresso Cream

To create the espresso cream, combine the mascarpone cheese and heavy cream in a large mixing bowl. Beat together until well combined, about 30 sec. Add the sugar, salt and vanilla paste and espresso powder to the bowl. Continue to beat on a medium-high speed until soft peaks form, about 1-2 min.

Once brownies have cooled completely, top with the espresso cream. Use a spatula to distribute in an even layer. Using a fine mesh sieve, dust the brownies with cocoa powder.

Refrigerate until ready to serve.