Name: Tiramisu Brownies
Ingredients: Butter: ¾ cup (170 g); Granulated sugar: 1 cup (200 g); Vanilla extract: 1 teaspoon (4 g); Fine sea salt: ¼ teaspoon (1.5 g); Large cold eggs: 2 (100 g); Espresso powder: ½ teaspoon (1 gram); Unsweetened cocoa powder: ½ cup (50 g); All-purpose flour: ½ cup (65 g); Chocolate chips: ½ cup (90 g); Mascarpone cheese, room temp: 8 oz (227 g); Powdered sugar: 1 cup (120 g); Vanilla extract: 1 teaspoon (4 g); Heavy cream: 1 cup (240 g); Espresso powder: 1 teaspoon (2 g); Cocoa powder: 2 tablespoons (12 g)

Fudgy espresso brownies layered with a mascarpone cream and dusted with cocoa for a tiramisu-inspired bar. An easy brownie recipe with a coffee kick and.

Preheat the oven to 375°F (190°C) and line an 8x8 baking pan with parchment paper. In a large bowl, melt the butter in the microwave for 45 seconds. Add the granulated sugar, vanilla extract, espresso powder, and sea salt. Whisk together for about a minute until well combined.

Crack in the eggs and whisk again until smooth. Fold in the cocoa powder, flour, and chocolate chips until just combined. Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes or until the center is set and a toothpick comes out clean. Let it cool completely. For the mascarpone cream, lightly whisk together room temperature mascarpone cheese, powdered sugar, vanilla extract, heavy cream and espresso powder.

You will only need to whisk this until it’s smoothly combined, overmixing will cause it to clump up into butter.

Add cocoa powder to my cream accidentally when I meant to save it for dusting on top, so your mix will not turn out brown like mine if you leave it out

Spread the mascarpone cream on top of the cooled brownies and lightly dust some cocoa powder to finish it off.

Tiramisu Brownies

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