Skip to content
Menu
Tiramisu Brownies
Dessert

Tiramisu Brownies

1 h 15 minServes 16Nutri-Score E€€
from @kitchenbythesea1 import0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • salted butter (melted)Dairy227 g
  • 70% bittersweet chocolate (coarsely chopped)Pantry397 g
  • unsweetened dutch cocoa powderPantry60 g
  • all-purpose flourGrains120 g
  • eggs (large, at room temperature)Dairy5 pieces
  • dark brown sugar (packed)Pantry140 g
  • granulated sugarPantry200 g
  • saltSpices5 g
  • vanilla extractPantry15 ml
  • instant espresso powderPantry30 ml
  • mascarpone (at room temperature)Dairy227 g
  • heavy cream (cold)Dairy240 ml
  • granulated sugarPantry50 g
  • saltSpices1 g
  • vanilla bean (paste or seeds scraped)Pantry15 ml
  • instant espresso powderPantry30 ml
  • unsweetened cocoa powder (for dusting)Pantry18 g

per serving

Nutrition

321kcal

Carbs
30 g
Proteins
4 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Saucepan
  • Whisk
  • Hand mixer
  • Sieve

step by step

Method

  1. Prepare the oven and pan

    • Preheat the oven to 180 °C.
    • Line a baking dish with parchment paper.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Assemble and chill

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

  7. Dust and serve

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