Tiramisu Brownies with Mascarpone Frosting
These are a little shake up on your regular brownie or tiramisu. It's like your favorite crossover episode - fudgy, coffee kissed brownies get layered with luscious swirls of a mascarpone/whipped cream frosting. These are so much easier to make than tiramisu with no requirement for you to stand around heating eggs or soaking lady fingers. Finish off your bake by dusting with cocoa powder for the ultimate tiramisu look.
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Servings: 9
Ingredients
- 100 g Dark or Semi-Sweet Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 30 ml Brewed Coffee See Notes
- 100 g Granulated Sugar
- 2 Large Free Range Eggs
- 95 g AP/Plain Flour
- 30 g Cocoa Powder
For the Frosting
- 200 g Mascarpone or Full Fat Cream Cheese
- 150 ml Heavy Whipping Cream
- 50 g Powdered Sugar
- 3 tsp Cocoa Powder to decorate
Instructions
- Pre-heat your oven to 180℃ Fan/395℉. 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, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, 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 and it's still just a little wobbly in the middle. Let cool.
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.
Notes
- Brewed Coffee: this can either be instant coffee made up with boiling water, or your regular filter/aeropress/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.