Have you ever tried tiramisu brownies? Well, we took the best parts of a tiramisu — the rich coffee flavour and creamy mascarpone, and then combined them with our favourite fudge brownies. As a result, we created a mash-up dessert that is totally irresistible.
This mashup dessert starts with a dense and fudgy base. They are then layered with coffee-soaked ladyfingers, whipped mascarpone cream and a shower of cocoa powder. Unlike regular tiramisu, which is often soft and spoonable, these brownies easily slice into squares. The chocolatey brownie base makes these a no-brainer alternative to the classic version. The filling will need plenty of time to set (4 hours or overnight), so plan accordingly.
Related: Cinnamon Bun Grilled Cheese is the Mashup of Your Dreams
ingredients
directions
Start by making the brownies. Preheat the oven to 325°F. Line an 8X8-inch baking pan with enough parchment paper that it extends at least an inch over each side. Set aside.
Melt together the chocolate and butter. This can be done in a heat-proof bowl set over a pot of simmering water like a double boiler or in the microwave at half power, stirring every minute.
In a separate bowl, vigorously whisk together the eggs and 1 cup sugar until pale and frothy. While slowly whisking, pour the melted chocolate mixture into the eggs and sugar. Stir until combined. Sprinkle in the flour and stir together until smooth.
Pour the batter into the prepared pan and bake for 25 to 30 minutes. When done, the top will be thin and with a few cracks. A toothpick inserted into the center should come out moist. Remove the brownies from the oven and allow them to cool on a wire rack for at least 20 minutes or overnight while you prepare the other ingredients.
Combine the espresso or coffee with ½ cup sugar. Dip the ladyfingers into the coffee soak then arrange them into a single layer on top of the cooled brownies. Trim the ladyfingers as needed.
In a large mixing bowl, combine the mascarpone, heavy cream, and remaining ½ cup sugar. Using an electric whisk, whip the mixture together until it thickens and holds medium peaks. Add the vanilla and whisk to combine.
Spread the mixture over the top of the ladyfingers with an offset spatula. If you’d like, use a piping bag to pipe dollops over a thin layer of cream. Chill the brownies in the refrigerator for at least 4 hours or overnight.
Dust the top with cocoa powder just before serving.
