Ingredients
Brownie Base
- 170 g Dark Chocolate (high quality semi-sweet, e.g., Callebaut or Lindt)
- 170 g Unsalted Butter
- 4 Eggs (at room temperature)
- 200 g Granulated Sugar
- 150 g Brown Sugar
- 45 g Unsweetened Dutch-processed Cocoa Powder
- 120 g All-Purpose Flour
- ½ teaspoon Salt
Tiramisu Layer
- 12 Ladyfinger Cookies
- 1 Large Cup Freshly Brewed Coffee (sweetened with sugar)
- 280 g Mascarpone Cheese (high fat, cold)
- 230 g Heavy Cream (36% fat, very cold)
- 60 g Powdered Sugar
- Unsweetened Cocoa Powder (for dusting before serving)
Instructions
- Prepare the Brownie Pan: Preheat your oven to 175°C (350°F) without fan. Grease a 9-inch (23 cm) brownie tin lightly with oil and line the bottom and sides with parchment paper for easy removal.
- Melt Chocolate and Butter: Gently melt the dark chocolate and unsalted butter together in a heatproof bowl placed over simmering water on low-medium heat. Take care to avoid burning the chocolate. Alternatively, melt in the microwave in short bursts, stirring frequently.
- Whip Eggs and Sugars: In a separate bowl, use an electric hand or stand mixer to beat the room temperature eggs with granulated and brown sugar until the mixture is pale and fluffy, about 5-7 minutes.
- Combine Wet Ingredients: Slowly stream the melted chocolate and butter mixture into the egg-sugar mixture while mixing on low speed, ensuring everything is incorporated smoothly.
- Add Dry Ingredients: Sift together the flour, salt, and cocoa powder. Gently fold these dry ingredients into the wet mixture with a rubber spatula, taking care not to overmix to keep the brownie tender.
- Bake the Brownie: Pour the batter into the prepared pan and smooth the surface with an offset spatula. Bake in the preheated oven for approximately 35 minutes. The edges should be set, and the center slightly gooey but not raw. Avoid overbaking, as the brownies will firm up while cooling.
- Cool the Brownie: Allow the brownie to cool completely in the pan to ensure it sets properly before adding the tiramisu layers.
- Make the Mascarpone Cream: In a mixing bowl, combine cold mascarpone cheese, very cold heavy cream, and sifted powdered sugar. Whip using an electric mixer until the cream is fluffy and pipeable, roughly 3-4 minutes. Be careful not to overwhip to prevent the cream from breaking.
- Layer the Tiramisu: Divide the mascarpone cream into two equal parts. Spread one half evenly over the cooled brownie base. Quickly dip the ladyfinger cookies in the sweetened coffee to soak, then arrange them side-by-side over the mascarpone layer. Spread the remaining mascarpone cream over the soaked ladyfingers and smooth the surface.
- Chill to Set: Refrigerate the assembled tiramisu brownies for at least one hour to allow the flavors to meld and ladyfingers to soften thoroughly.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder. Store any leftovers tightly covered in the refrigerator for 2-3 days.
Notes
- Use high-quality dark chocolate for a richer, smoother brownie base.
- Do not overbake the brownies; they should remain slightly gooey in the center for best texture.
- Keep mascarpone and heavy cream very cold to ensure stable whipping without breaking the cream.
- Quickly soak ladyfingers in coffee to avoid sogginess but enough to soften them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- For a coffee alternative, espresso can be used to enhance the tiramisu flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
