Tiramisu Brownies with Mascarpone Frosting
If you want tiramisu flavor but with something a lil different, these Tiramisu Brownies with Mascarpone Frosting are the perfect way to shake things up! Coffee gets added to the brownie base, then the fudgy brownie is covered in a thick layer of mascarpone frosting (but feel free to use cream cheese, it'll work just as well). Finish with a generous dusting of cocoa powder for that perfect tiramisu look!
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Servings: 9
Ingredients
- 100 g (½ cup) Dark or Semi-Sweet Chocolate Melted
- 170 g (12 tbsp) Unsalted Butter Melted
- 100 g (½ cup) Light Brown Soft Sugar
- 30 ml (2 tbsp) Brewed Coffee See Notes
- 100 g (½ cup) Granulated Sugar
- 2 (2) Large Eggs
- 85 g (⅔ cup) All Purpose Flour
- 30 g (⅓ cup) Cocoa Powder
For the Frosting
- 200 g (8 oz) Mascarpone or Full Fat Cream Cheese
- 150 ml (⅔ cup) Heavy Whipping Cream
- 50 g (½ cup) Powdered Sugar
- 3 tsp (3 tsp) Cocoa Powder to decorate
Instructions
- Pre-heat your oven to 370℉/180℃. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter, coffee and both sugars. With an electric/stand mixer, mix for a solid 3-5 minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Add the melted chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour into the lined tin.
- Bake 25-30 minutes until the top is shiny.
Make the Frosting
- Whisk the mascarpone or cream cheese with the powdered sugar in a bowl until smooth but thick.
- In another bowl, whisk the cream until soft peaks form. Do this using an electric/stand mixer to save a lot of time and effort. Once soft peaks start to form, add the mascarpone/cream cheese mixture and fold using a spatula or metal spoon.
- Spread this frosting over the brownie. Finally, use a sieve to dust the top of the brownies with cocoa powder. For super clean slices, freeze the brownies for 20 minutes before slicing.
Notes
- Brewed Coffee: this can either be instant coffee made up with boiling water, or your regular filter/pod/espresso machine coffee. If making instant, go for half a teaspoon plus 30ml water. If using anything from a machine, just expect the coffee flavour to be a little more subtle.
- Cream Cheese vs Mascarpone: Both work, with the same quantities. If using mascarpone the result will be a little smoother. If using cream cheese, let it come to room temperature first and whisk for a little longer to remove lumps - this is even easier if you buy the 'whipped' or spreadable cream cheese instead of a block.
- Cutting: For super clean slices, freeze the brownies in the pan for about 20 minutes before slicing! Wipe the knife in between cuts to keep the layers really visible.