Tiramisù Brownies Recipe by Dolce per Amore
Cooking Instructions 1 hour 1 Preheat the oven to 340°F. Grease a 9x9-inch baking pan and line the bottom and sides with parchment paper, leaving an overhang on two sides to help lift out the brownies later. 2 In a microwave-safe bowl, melt the butter and chocolate together. Add the espresso powder and mix well. 3 Add the brown sugar to the chocolate mixture and stir to combine. Add the eggs, salt, vegetable oil, and vanilla, and mix. Finally, sift in the cocoa powder and flour and fold them into the batter. 4 Pour the batter into the prepared pan. Bake the brownies in the center of the oven for about 30 minutes, or until the top looks set and a toothpick inserted in the center comes out with moist crumbs. 5 Let the brownies cool completely in the pan at room temperature before adding the tiramisù layers. 6 In a large bowl, combine the boiling water, espresso, and granulated sugar. Stir until dissolved, then set aside to cool to room temperature. 7 Once the coffee mixture has cooled, brush it over the surface of the brownies. Cover the top with the crumbled ladyfingers and drizzle with more of the coffee mixture. Set aside while you prepare the mascarpone cream. 8 In a bowl, combine the mascarpone, powdered sugar, and vanilla. Whisk until smooth and creamy. 9 Add the heavy cream and continue whisking, then beat with an electric mixer until stiff peaks form. Fill a piping bag with the mascarpone cream. 10 Spread the whipped mascarpone cream evenly over the ladyfingers. Chill the layered brownies in the refrigerator for at least 1 hour, or until the topping is set. 11 Use the parchment paper overhang to lift the brownies out of the pan and place on a serving plate. Dust the top with cocoa powder, cut into squares, and serve. 1 Preheat the oven to 340°F. Grease a 9x9-inch baking pan and line the bottom and sides with parchment paper, leaving an overhang on two sides to help lift out the brownies later. 1 Preheat the oven to 340°F. Grease a 9x9-inch baking pan and line the bottom and sides with parchment paper, leaving an overhang on two sides to help lift out the brownies later. 2 In a microwave-safe bowl, melt the butter and chocolate together. Add the espresso powder and mix well. 2 In a microwave-safe bowl, melt the butter and chocolate together. Add the espresso powder and mix well. 3 Add the brown sugar to the chocolate mixture and stir to combine. Add the eggs, salt, vegetable oil, and vanilla, and mix. Finally, sift in the cocoa powder and flour and fold them into the batter. 3 Add the brown sugar to the chocolate mixture and stir to combine. Add the eggs, salt, vegetable oil, and vanilla, and mix. Finally, sift in the cocoa powder and flour and fold them into the batter. 4 Pour the batter into the prepared pan. Bake the brownies in the center of the oven for about 30 minutes, or until the top looks set and a toothpick inserted in the center comes out with moist crumbs. 4 Pour the batter into the prepared pan. Bake the brownies in the center of the oven for about 30 minutes, or until the top looks set and a toothpick inserted in the center comes out with moist crumbs. 5 Let the brownies cool completely in the pan at room temperature before adding the tiramisù layers. 5 Let the brownies cool completely in the pan at room temperature before adding the tiramisù layers. 6 In a large bowl, combine the boiling water, espresso, and granulated sugar. Stir until dissolved, then set aside to cool to room temperature. 6 In a large bowl, combine the boiling water, espresso, and granulated sugar. Stir until dissolved, then set aside to cool to room temperature. 7 Once the coffee mixture has cooled, brush it over the surface of the brownies. Cover the top with the crumbled ladyfingers and drizzle with more of the coffee mixture. Set aside while you prepare the mascarpone cream. 7 Once the coffee mixture has cooled, brush it over the surface of the brownies. Cover the top with the crumbled ladyfingers and drizzle with more of the coffee mixture. Set aside while you prepare the mascarpone cream. 8 In a bowl, combine the mascarpone, powdered sugar, and vanilla. Whisk until smooth and creamy. 8 In a bowl, combine the mascarpone, powdered sugar, and vanilla. Whisk until smooth and creamy. 9 Add the heavy cream and continue whisking, then beat with an electric mixer until stiff peaks form. Fill a piping bag with the mascarpone cream. 9 Add the heavy cream and continue whisking, then beat with an electric mixer until stiff peaks form. Fill a piping bag with the mascarpone cream. 10 Spread the whipped mascarpone cream evenly over the ladyfingers. Chill the layered brownies in the refrigerator for at least 1 hour, or until the topping is set. 10 Spread the whipped mascarpone cream evenly over the ladyfingers. Chill the layered brownies in the refrigerator for at least 1 hour, or until the topping is set. 11 Use the parchment paper overhang to lift the brownies out of the pan and place on a serving plate. Dust the top with cocoa powder, cut into squares, and serve. 11 Use the parchment paper overhang to lift the brownies out of the pan and place on a serving plate. Dust the top with cocoa powder, cut into squares, and serve. 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