Tiramisu brownie

Name: Tiramisu brownie
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: Dark chocolate 70% 7.1 oz; Sugar 0.8 cup; Butter ½ cup; Type 00 flour 2.8 oz; Unsweetened cocoa powder 0.67 cup; Eggs 3; Mascarpone cheese 1 ½ cup; Sugar 0.4 cup; Eggs 2; Instant coffee 1 tsp; Unsweetened cocoa powder to taste

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 6 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Browniemisu or tiramisu brownie? You can call it whatever you prefer, but the result doesn't change! The chocolate brownie base is topped with a soft mascarpone and coffee cream that echoes the flavors of tiramisu. From this delicious fusion of Italian and American cuisine comes a simple and irresistible dessert! Ideal to cut into squares as in the original version, the tiramisu brownie is perfect to enjoy as a dessert after a meal or during the day for a well-deserved break... thanks to the ease of preparation, it's always the right time to savor these delicious bites.

Here are more brownie variations to try:

Nutella Brownies
White Chocolate Brownies
Chocolate Brownie Sandwich

INGREDIENTS

For the brownie (for a 20x20 cm baking pan): Dark chocolate 70% 7.1 oz (200 g); Sugar 0.8 cup (160 g); Butter ½ cup (120 g); Type 00 flour 2.8 oz (80 g); Unsweetened cocoa powder 0.67 cup (80 g); Eggs 3

For the tiramisu cream: Mascarpone cheese 1 ½ cup (350 g); Sugar 0.4 cup (80 g); Eggs 2; Instant coffee 1 tsp

For dusting: Unsweetened cocoa powder to taste

Preparation

How to prepare Tiramisu brownie

To prepare the tiramisu brownie, start with the brownie batter: chop the dark chocolate with a knife 1, place it in a saucepan with the butter 2, and melt everything over very low heat, stirring with a whisk 3.

In a separate bowl, place the eggs and sugar 4, then beat with an electric whisk until you obtain a light and frothy mixture 5. Add the cooled melted chocolate 6 and mix with a hand whisk.

Add the flour 7 and cocoa powder 8, stirring continuously with the whisk 9.

Pour the batter into a 8x8 inch baking pan lined with parchment paper 10, and bake in a preheated static oven at 375°F for about 25 minutes 11. Once cooked, remove the brownie from the oven and let it cool 12.

In the meantime, prepare the tiramisu cream: separate the yolks from the whites into 2 bowls. Add the sugar to the yolks 13 and beat with the whisk 14. Once you have a creamy mixture, add the mascarpone 15.

Continue mixing with the whisk. Now whip the egg whites until stiff 17 and gently fold them into the yolk and mascarpone mixture 18 using a spatula, moving from bottom to top.

Finally, add the instant coffee 19 and mix until uniformly combined 20. Spread the cream over the surface of the cooled brownie 21.

Dust with cocoa powder 22 and cut the brownie into squares 23. Your tiramisu brownie is ready to be served and enjoyed 24!

Storage

The tiramisu brownie can be stored in the refrigerator for up to one day. If you use pasteurized eggs, it can be stored for 2-3 days.

The brownie without cream can be stored for 3-4 days at room temperature or can be frozen.

Advice

If you like, you can add toasted hazelnuts to the batter, as in the original version of brownies!

We recommend using very fresh eggs. If you want to avoid using raw eggs, you can purchase already pasteurized eggs from the supermarket. The homemade pasteurization process can help but does not guarantee 100% safety.

For the translation of some texts, artificial intelligence tools may have been used.