Try this Tiramisu Brownies recipe, or contribute your own.
Suggest a better descriptionTIRAMISU BROWNIES
yield: 16
prep time: 40 MINUTES
cook time: 30 MINUTES
additional time: 1 HOUR
total time: 2 HOURS 10 MINUTES
Rich chocolate brownies are topped with a creamy whipped mascarpone filling and sprinkle of cocoa powder to make these Tiramisu Brownnies. You'll love this mashup of two favorite desserts!
INGREDIENTS
For the brownies:
1 1/2 sticks (12 Tablespoons, 3/4 cup) unsalted butter
1 cup brown sugar
3/4 cup white sugar
3 eggs
1 egg yolk
2 teaspoons vanilla
1 cup sifted cocoa powder
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
½ cup espresso or strong brewed coffee
1 Tablespoon dark rum
For the filling:
3 egg yolks
2 Tablespoons dark rum
3 Tablespoons sugar
8 ounces mascarpone cheese, at room temperature
1 cup cold heavy whipping cream
For the topping:
Cocoa powder
Dark chocolate bar
INSTRUCTIONS
Prepare the brownies:
Preheat the oven to 350 degrees. Line an 8 or 9 inch square baking dish with a parchment sling and spray with a neutral cooking spray. Set aside.
In a medium sized pot, melt the butter on the stove top over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes.
Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla.
Add the cocoa powder, flour, salt, and baking powder and stir until just combined.
Pour the mixture into the prepared pan and bake for 30-35 minutes or until center is just set. A toothpick inserted in the center should come back with a few moist crumbs attached.
In a measuring cup, mix together the espresso and dark rum.
Prick the warm brownies all over with a fork. Slowly pour the rum mixture over the brownies, allowing it to soak in. You don't want it to be puddled on top. You might have leftover coffee mixture, which is fine. Allow the brownies to cool.
Meanwhile, prepare the filling:
Combine the egg yolks, rum, and sugar in a double boiler or a bowl set over a pot of gently simmering water. Use a hand mixer to beat the eggs until fluffy and light in color, about five minutes. You have to beat continually to avoid scrambling the eggs. Gently fold in the mascarpone cheese and allow the mixture to chill in the fridge for about 10 minutes.
In another bowl or electric mixer, beat the whipped cream until stiff peaks have formed. Gently fold it into the mascarpone mixture. The whipped cream will deflate slightly.
Spread the whipped cream mixture evenly over the cooled brownies. Dust with sifted cocoa powder and grated chocolate.
Chill, then serve. Cover with saran wrap and chill for at least one hour or overnight. Cut into bars and serve.
NOTES
A box brownie mix can be substituted for the homemade brownies. Make it according to the package directions, then continue on with the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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