Brownie tiramisu 🤎☕️
For the brownie:
* 2 room temperature eggs
* 10ml vanilla extract
* 100g light brown sugar
* 100g granulated sugar
* 125g cubed unsalted butter
* 150g milk chocolate chips
* 25g unsweetened cocoa powder
* 100g all purpose flour
* 1/2 tsp salt
1. Preheat your oven to 350°F and line an 8x8" square pan. Leave extra parchment paper hanging from the sides to make the brownies easily removable from the pan
2. In a bowl, whisk the flour, cocoa powder, and salt.
3. In a separate bowl, whisk the eggs, sugars, and vanilla until doubled in size and pale in colour. Rub the mixture between two fingers, you shouldn't feel any sugar granules as they dissolve once properly mixed
4. In a bowl, microwave the chocolate chips and butter in 30 second intervals, mixing in between until fully combined.
5. Add the cooled chocolate mixture to the egg mixture. Whisk until combined.
6. Add the dry ingredients and fold until just combined. Don't overmix.
7. Pour the brownie batter into the lined pan. Spread it out evenly.
8. Bake in a preheated oven at 350F for 35 mins. Allow to cool fully.
9. Once cooled to room temperature, transfer to the fridge and chill until cold to the touch
For lady fingers layer:
* 1 cup coffee, room temp (you can use instant espresso, freshly brewed etc)
* 12 lady fingers
1. Soak each lady finger in the coffee on both sides. Do not over soak. Very quickly dip and transfer to the brownie pan
2. Arrange the lady fingers on top of the brownie as neatly as possible
For the mascarpone layer:
* 240g cold mascarpone cheese
* 50g powdered sugar
* 10ml vanilla extract
* 260ml cold heavy cream
* Cocoa powder, unsweetened (For dusting)
1. Whip the mascarpone, sugar, and vanilla
2. Slowly start adding the heavy cream. Do not dump it in at once. Do it in 4 seperate additions, mixing and scraping the bowl down as you go
3. Whip until stiff peaks
4. Add it to the brownie pan. Smooth it out
5. Refrigerate for 1-2 hours until firm
If you're a fan of both brownies and tiramisu, this brownie tiramisu recipe offers a delightful twist by combining the best of both worlds. From my experience making this dessert, the key to getting the perfect texture lies in properly soaking the lady fingers. A quick dip in freshly brewed or good quality instant coffee is essential to avoid sogginess—just enough to absorb the coffee flavors without losing their structure. Using milk chocolate chips in the brownie batter adds a creamy and sweet touch that balances the slight bitterness of the coffee and cocoa powder. I recommend microwaving the butter and chocolate in short bursts and mixing well to ensure a smooth chocolate mixture, which helps to create a moist brownie base. When whipping the mascarpone layer, adding the heavy cream gradually is crucial to achieve stiff peaks without over-whipping or curdling the mixture. The cold temperature of mascarpone and heavy cream also aids in stabilizing the layers for a neat presentation. Once assembled, chilling the entire dessert for at least 1-2 hours helps the flavors meld beautifully and the mascarpone layer to set firmly, making it easier to slice and serve. For the finishing touch, dust unsweetened cocoa powder over the mascarpone layer to add a hint of bitterness and an attractive contrast. This recipe is versatile, so feel free to experiment with espresso strength or add a splash of coffee liqueur for an adult twist. Serving it after dinner with a cup of coffee makes it a crowd-pleasing finale that combines the rich chocolatey goodness of brownies with the creamy, coffee-infused layers of tiramisu.
