Ingredients
For the Brownie Base
- 1 cup (2 sticks) unsalted butter
- 4 ounces bittersweet chocolate (60-70% cacao), finely chopped
- 1/2 cup Dutch-processed cocoa powder
- 3/4 tsp kosher salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 3/4 cup all-purpose flour
For the Ladyfinger Soak
- 2 tsp instant espresso powder
- 2/3 cup hot water
- 2 tbsp Marsala wine
- ~12-14 crisp ladyfingers
For the Mascarpone Cream
- 1 cup mascarpone cheese, cold
- 3/4 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- Unsweetened cocoa powder, for dusting
Make the Brownie Base
First, preheat your oven to 350F. Line a 9×9-inch pan with parchment paper, leaving an overhang on the sides.
Next, brown the butter. Melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan, until it foams and you see golden-brown milk solids at the bottom. It should smell nutty.
Immediately remove the pan from the heat. Add the chopped bittersweet chocolate, cocoa powder, and kosher salt to the hot butter, and whisk until the chocolate is completely melted and smooth.
In a large bowl, whisk the eggs with the granulated and dark brown sugars for about a minute, until well combined.
Slowly stream the warm chocolate-butter mixture into the egg mixture, whisking constantly until everything is incorporated.
Fold in the all-purpose flour with a spatula until no dry streaks remain.
Pour the batter into the prepared pan and spread it evenly. Bake for ~28-30 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.
Let the brownies cool completely in the pan. You can place the pan in the fridge to speed this up.
Assemble the Tiramisu Layer
While the brownies cool, prepare the soak and the cream. In a shallow bowl, stir together the instant espresso powder, hot water, and Marsala wine.
In a large bowl, use a hand mixer to beat the cold mascarpone, cold heavy cream, powdered sugar, and vanilla bean paste. Start on low speed and gradually increase to high, beating until the mixture is thick and holds stiff peaks.
Once the brownies are fully cooled, quickly dip each ladyfinger into the espresso mixture, about one second per side. They absorb liquid fast, and you don’t want them to get soggy.
Arrange the soaked ladyfingers in a single layer on top of the brownie base.
Spread the mascarpone cream evenly over the ladyfingers.
Chill and Serve
Cover the pan and chill in the fridge for at least 2 hours to allow the cream to set and the ladyfingers to soften.
Right before serving, use a fine-mesh sieve to dust the top generously with cocoa powder. Use the parchment overhangs to lift the entire block out of the pan before slicing.
Tiramisu Brownies
Ingredients
For the Brownie Base
- 1 cup unsalted butter 2 sticks
- 4 ounces bittersweet chocolate 60-70% cacao, finely chopped
- 1/2 cup Dutch-processed cocoa powder
- 3/4 tsp kosher salt
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 3/4 cup all-purpose flour
For the Ladyfinger Soak
- 2 tsp instant espresso powder
- 2/3 cup hot water
- 2 tbsp Marsala wine
- ~12-14 crisp ladyfingers
For the Mascarpone Cream
- 1 cup mascarpone cheese cold
- 3/4 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- Unsweetened cocoa powder for dusting
Instructions
- Line 9×9-inch pan with parchment paper, leaving overhang. Preheat oven to 350F.
- Brown butter in light-colored saucepan until golden and nutty.
- Remove from heat, add chocolate, cocoa powder, and salt. Whisk until smooth.
- Whisk eggs with sugars for 1 minute.
- Stream warm chocolate mixture into eggs, whisking constantly.
- Fold in flour until combined. Pour into pan.
- Bake 28-30 minutes until toothpick has moist crumbs. Cool completely.
- Mix espresso powder, hot water, and Marsala in shallow bowl.
- Beat mascarpone, cream, powdered sugar, and vanilla until stiff peaks form.
- Quickly dip ladyfingers in espresso mixture, arrange on brownies.
- Spread mascarpone cream over ladyfingers.
- Refrigerate 2 hours.
- Dust with cocoa powder before serving.
Notes
