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Tiramisu Brownies
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Tiramisu Brownies

1 godz. 15 minPorcje: 16Nutri-Score E€€
od @kitchenbythesea1 importugotowano 0 razy
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Składniki

16 osób
  • salted butter (melted)Nabiał227 g
  • 70% bittersweet chocolate (coarsely chopped)Spiżarnia397 g
  • unsweetened dutch cocoa powderSpiżarnia60 g
  • all-purpose flourProdukty zbożowe120 g
  • eggs (large, at room temperature)Nabiał5 kawałki
  • dark brown sugar (packed)Spiżarnia140 g
  • granulated sugarSpiżarnia200 g
  • saltPrzyprawy5 g
  • vanilla extractSpiżarnia15 ml
  • instant espresso powderSpiżarnia30 ml
  • mascarpone (at room temperature)Nabiał227 g
  • heavy cream (cold)Nabiał240 ml
  • granulated sugarSpiżarnia50 g
  • saltPrzyprawy1 g
  • vanilla bean (paste or seeds scraped)Spiżarnia15 ml
  • instant espresso powderSpiżarnia30 ml
  • unsweetened cocoa powder (for dusting)Spiżarnia18 g

na porcję

Wartości odżywcze

321kcal

Węglowodany
30 g
Białko
4 g
Tłuszcz
21 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska
  • Rondel
  • Trzepaczka
  • Mikser ręczny
  • Sito

krok po kroku

Przygotowanie

  1. Prepare the oven and pan

    • Preheat the oven to 180 °C.
    • Line a baking dish with parchment paper.
    Krok 1

  2. Melt the butter and chocolate

    • Melt the butter with the chopped bittersweet chocolate in a saucepan over low heat.
    • Whisk until smooth, then set aside to cool slightly.
    Krok 2

  3. Make the brownie batter

    • Whisk the eggs with the dark brown sugar and granulated sugar until pale and glossy.
    • Stir in the vanilla extract, instant espresso powder and salt.
    • Fold in the melted chocolate mixture, then the dutch cocoa powder and flour until just combined.
    Krok 3

  4. Bake the brownies

    • Pour the batter into the prepared dish and spread evenly.
    • Bake until the center is just set and a toothpick comes out with moist crumbs.
    Krok 4

  5. Whip the espresso cream

    • Beat the mascarpone with the granulated sugar, salt, vanilla bean and instant espresso powder.
    • Pour in the cold heavy cream and whip until thick and spreadable.
    Krok 5

  6. Assemble and chill

    • Spread the espresso cream over the cooled brownies.
    • Chill until the cream is firm.
    Krok 6

  7. Dust and serve

    • Dust the top with unsweetened cocoa powder through a sieve.
    • Cut into squares and serve.
    Krok 7
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