Decadent Tiramisu Brownies (Print Version)
# Ingredients:
→ Rich Espresso Brownies
01 -
227g (1 cup) salted butter
02 -
14 oz of roughly chopped 70% bittersweet chocolate
03 -
60g (1/2 cup) Dutch-processed cocoa powder, unsweetened
04 -
120g (1 cup) plain flour
05 -
5 eggs, large
06 -
140g (1 cup) packed dark brown sugar
07 -
200g (1 cup) white granulated sugar
08 -
1 teaspoon sea salt (or 1/2 tsp iodized salt)
09 -
1 tablespoon pure vanilla extract
10 -
30ml or 1 tablespoon of instant espresso powder
→ Creamy Espresso Topping
11 -
8 oz mascarpone cheese
12 -
240ml (1 cup) heavy whipping cream
13 -
50g (1/4 cup) white sugar
14 -
A pinch (1/4 teaspoon) of salt
15 -
1 tablespoon of vanilla bean paste
16 -
30ml (1 tablespoon) of instant espresso powder
→ Finishing Touch
17 -
3 tablespoons of plain cocoa powder for dusting
# Instructions:
01 -
Set your oven to 350°F. Butter a 9x13-inch metal tray, then line it with parchment paper so the brownies pop out easily.
02 -
Warm the butter in a saucepan over low heat until melted. Take it off the heat and stir in the chocolate. If it doesn't melt fully, give it a quick 10-second reheat, stirring until silky smooth. Let it cool briefly.
03 -
Combine the cocoa powder, instant espresso, and flour using a sieve or sifter to avoid lumps. Set that bowl to the side.
04 -
In another mixing bowl, whisk together eggs, both sugars, a pinch of salt, and vanilla. Crank up your mixer to high speed for 4-5 minutes. The mix should thicken and ribbon back when you lift the whisk.
05 -
With a spatula, gently fold the cooled chocolate-butter mix into the whipped egg base. After that, incorporate the dry ingredients slowly, being careful to keep the batter airy.
06 -
Spread the brownie batter evenly into your prepped pan. Bake for roughly 25 minutes. The surface should look slightly cracked but feel soft to the touch. Let the brownies completely cool on a rack before adding the topping.
07 -
Use a large bowl to mix mascarpone and cream until just combined (about 30 seconds). Add the sugar, espresso powder, salt, and vanilla paste. Turn up to medium-high speed and beat until the mixture forms soft peaks. This takes 1-2 minutes.
08 -
Once the brownies are fully cooled, spread the espresso cream evenly on top. Sift the cocoa powder over the cream as a finishing touch. Chill or serve immediately after cutting into squares.
# Notes:
01 -
These fudgy brownie bars are like tiramisu meets deep chocolate indulgence—a dessert that's hard to forget.
02 -
To get the best taste and texture, go for good-quality chocolate and authentic instant espresso.
03 -
Don’t forget—cooling takes around 30 minutes, included in the total time.