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Tiramisu brownies recipe

Tiramisu Brownies

Michelle
Here's how to make tasty tiramisu brownies with an espresso brownie base and a mascarpone coffee cream topping. This dessert tastes so good!
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Italian
Servings 16 People
Calories 450 kcal

Equipment

Ingredients
 
 

Coffee Brownie

  • 120 g Plain Flour
  • 230 g Butter
  • 200 g Caster Sugar
  • 140 g Light Brown Sugar
  • 200 g Dark Chocolate
  • 50 g Cocoa Powder
  • 5 Medium Eggs
  • 1 tsp Vanilla Extract (Optional)
  • ½ tsp Salt
  • 30 ml One Espresso Shot (2 tsp instant coffee with 2 tbsp water)

Mascarpone Coffee Cream

  • 250 g Mascarpone
  • 240 ml Double Cream (Or Heavy Cream)
  • 50 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 30 ml One Espresso Shot (2 tsp instant coffee with 2 tbsp water)

Cocoa Dusting

  • 2 tbsp Cocoa Powder

Instructions
 

Making The Coffee Brownie

  • Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a 9 by 13 inch baking tin with parchment paper.
  • Melt butter and chocolate together in the microwave or in a pan and set it aside to cool down.
    230 g Butter, 200 g Dark Chocolate
  • Place caster sugar, light brown sugar, eggs and vanilla extract into a large mixing bowl. With an electric whisk, whisk the mixture until it becomes pale, frothy and has doubled in size.
    200 g Caster Sugar, 140 g Light Brown Sugar, 5 Medium Eggs, 1 tsp Vanilla Extract
  • Pour an espresso shot (that's cooled down) and the dark chocolate and melted butter mixture into the whisked eggs mixture. Whisk together until combined.
    30 ml One Espresso Shot
  • Sift plain flour, salt and cocoa powder over the mixture, then whisk again until it's evenly combined.
    120 g Plain Flour, 50 g Cocoa Powder, ½ tsp Salt
  • Pour the brownie mixture into a lined baking tray and spread evenly using a spatula or spoon.
  • Bake it in the oven for 25 minutes and then leave it to cool down for at least 30 minutes. In this time, you can make the mascarpone coffee cream.

Making The Mascarpone Coffee Cream

  • Add mascarpone and double cream to a large mixing bowl and whisk together until combined.
    250 g Mascarpone, 240 ml Double Cream
  • Add vanilla extract, icing sugar and a shot of espresso and whisk together until combined.
    50 g Icing Sugar, 1 tsp Vanilla Extract, 30 ml One Espresso Shot
  • Spread the cream over the brownie, creating a smooth and even layer.

Cocoa Dusting

  • Finish with an even-coating of cocoa powder
    2 tbsp Cocoa Powder

Video

Notes

Want To Add Sponge Fingers?

If you want to add sponge fingers to this recipe, instead of (or in addition to) adding espresso to the brownie mixture, use the espresso to soak the lady fingers in for at least 20 minutes. Then layer the soaked fingers on top of the baked brownie and spread the mascarpone cream on top with a dusting of cocoa powder.

Increase The Coffee Intensity

If you want to increase the coffee flavour, then I recommend adding a double shot of espresso to the brownie batter and the mascarpone cream. With just one shot, I find the coffee flavour is subtle in the brownie batter but comes through more in the cream mixture (which is perfect for me).

Nutrition

Calories: 450kcalCarbohydrates: 39gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 115mgSodium: 205mgPotassium: 208mgFiber: 3gSugar: 28gVitamin A: 879IUVitamin C: 0.1mgCalcium: 66mgIron: 3mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!