Tiramisu Brownies

• portioner: 9 servings
• aktiv tid: 57 minutes
• total tid: 2 hours 57 minutes

Ingredienser

1/2 cup (115g) unsalted butter

6 oz (170g) semi-sweet chocolate, chopped

1 tablespoon espresso powder

1 1/4 cups (250g) granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

3 tablespoons vegetable oil

1/2 cup (40g) unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup (65g) all-purpose flour, spooned and leveled

2/3 cup (160mL) boiling water

1 tablespoon espresso powder

1 tablespoon granulated sugar

12 Savoiardi lady fingers

8 oz (225g) cold mascarpone cheese*

1/3 cup (45g) powdered sugar

1 teaspoon pure vanilla extract

1 cup (240mL) cold heavy whipping cream

cocoa powder (for dusting on top)

Instruktioner

Make the espresso brownie:

Preheat your oven to 350F. Butter an 8x8 inch baking pan and line the bottom and sides with parchment paper. Leave a bit of extra parchment paper hanging over the sides of the pan to make it easier to pull the brownie out later.

Add butter into a medium pot. Place over medium heat and cook until the butter melts and just starts to sizzle. - 1/2 cup (115g) unsalted butter

Take the butter off the heat and immediately whisk in the chocolate and espresso powder until melted and smooth. - 6 oz (170g) semi-sweet chocolate, 1 tablespoon espresso powder

In a large bowl, combine the hot butter / chocolate mixture and sugar. Whisk to combine. The mixture will be grainy - that's normal! - 1 1/4 cups (250g) granulated sugar

Whisk eggs in, one at a time, to combine. Once the eggs are all incorporated, mix in the vanilla, oil, cocoa powder, and salt to combine. - 3 large eggs, 1 teaspoon pure vanilla extract, 3 tablespoons vegetable oil, 1/2 cup (40g) unsweetened cocoa powder, 1/4 teaspoon salt

Finally, add flour to the batter and mix until streak free. Take care not to over mix or the brownies will come out tough! - 1/2 cup (65g) all-purpose flour

Pour the brownie batter into your prepared baking pan and spread into a even layer.

Bake the brownies in the center of your preheated oven for 27 to 32 minutes or until the surface no longer appears wet and a skewer inserted into the center comes out with fudgy/moist crumbs but no liquid batter.

Set the brownies aside to cool completely to room temperature in the pan before layering the tiramisu components on top.

Make the lady finger layer:

In a wide rimmed bowl, combine boiling water, espresso powder, and granulated sugar. Mix together until dissolved then set aside to cool completely to room temperature. - 2/3 cup (160mL) boiling water, 1 tablespoon espresso powder, 1 tablespoon granulated sugar

Once the coffee mixture has cooled, very quickly dunk the lady fingers into the coffee and arrange them on top of the cooled brownie. You may need to cut some of the lady fingers to fit. When dipping the lady fingers in the coffee, don't let them sit for more than about a second or they'll soak up too much coffee! - 12 Savoiardi lady fingers

Set aside to prep the cream topping.

In a large bowl, combine the mascarpone, powdered sugar, and vanilla. Use an electric or stand mixer fitted with the paddle attachment to whip together until combined and smooth. - 8 oz (225g) cold mascarpone cheese, 1/3 cup (45g) powdered sugar, 1 teaspoon pure vanilla extract

With the mixer running on low, very slowly drizzle in the heavy cream while mixing. It's important to go very slowly or the mixture may clump up. Pause after each 1/4 cup of cream is mixed in to scrape down the bottom and sides of the bowl. *If you find it difficult to drizzle the cream and mix at the same time, you can add about 1-2 tablespoons of cream at a time then mix on low to combine and continue gradually adding in the cream like this. - 1 cup (240mL) cold heavy whipping cream

Once all the heavy cream is mixed in, bump the mixer speed up to high and whip for about 1 to 2 minutes or until the mixture thickens and holds stiff peaks.

Drop the whipped mascarpone cream on top of the brownie / lady fingers and spread into an even layer.

Chill the layered brownie in the fridge for at least 1 hour or until the topping has firmed up.

Use the parchment paper overhang to pull the brownie out of the pan and onto a cutting board. Dust the top with cocoa powder then slice and serve.