Tiramisu Brownies
Course:
Dessert
Ingredients
Espresso Brownies
- 227 grams Butter (salted)
- 400 grams Dark Chocolate (dark, coarsely chopped)
- 120 grams Plain Flour
- 60 grams Cocoa Powder (dutch)
- 1 tablespoon Instant Espresso Powder
- 5 Egg (large)
- 140 grams Brown Sugar (dark)
- 200 grams Sugar
- 3⁄4 teaspoons Salt
- 1 tablespoon Vanilla Extract
Espresso Cream
- 225 grams Mascarpone
- 240 millilitres Double Cream
- 50 grams Sugar
- 1 tablespoon Vanilla Extract
- 1 tablespoon Instant Espresso Powder
- 1⁄4 teaspoons Salt
Dusting
- 3 tablespoons Cocoa Powder
Notes
Cast iron: do not preheat pan. Put butter in, put in oven just to melt butter a bit. Fully coat. Add parchment. After cooking, run knife along the edges, let cool in pan for 30 mins before lifting out.
Steps
Espresso Brownies:
- Preheat the oven to 175C.
- Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
- In a small saucepan, melt the butter over low heat.
- Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
- Set chocolate mixture aside to cool.
- Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.
- In a large mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Bake until the top looks slightly cracked and feels soft to the touch, about 33 minutes. Do first toothpick test at 33 mins. Might take up to 35-40. Took 34 mins last time. Did 37 last time and it wasn't fudgy enough.
- Check with a toothpick. It's done if there are a few moist crumbs, or internal temp reads 85 °C.
- After cooking, run knife along the edges, let cool in pan for 30 mins before lifting out to a wire rack to cool completely.
Espresso Cream:
- In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
- Add the sugar, salt, vanilla extract, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.
Assembly:
- Top the cooled brownies with the espresso cream. Use a spatula evenly distribute the espresso cream into an even layer
- Using a fine mesh sieve dust the top of the espresso cream topped brownies with cocoa powder.
- Cut into pieces and serve or store in the fridge until ready to serve.