The TIRAMISU BROWNIES are a super-indulgent spoon dessert born from the union of two preparations that are both famous and delicious. It’s in fact a mix between a tiramisu, the most famous Italian dessert in the world, and a coffee-flavored twist on the classic American brownies.
In this sinful dessert, layers of mascarpone cream alternate with discs of a soft coffee-scented chocolate cake. The result is original and unusual—a dessert to serve at the end of a meal or as a satisfying snack.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 3.5 oz dark chocolate (60-69%)
- 1/3 cup sunflower oil
- 3/4 coffee cup coffee
- 3/4 cup chopped hazelnuts
- 9 oz mascarpone
- 3.5 oz heavy cream (liquid)
- 3.5 oz powdered sugar
- sheet leaf gelatin
- to taste unsweetened cocoa powder
- to taste chopped hazelnuts
Tools
- 2 Bowls
- Electric hand mixer
- 1 Pan 9×9 in
- 1 Round cutter
- 1 Spatula
TIRAMISU BROWNIE PROCEDURE
In a bowl, beat the eggs and sugar with a mixer until very frothy. Melt the chocolate together with the oil in a bain-marie (or in the microwave), let it cool slightly, then add it to the egg mixture. Fold with a spatula until the ingredients are well combined.
Finally, add the sifted flour, the chopped hazelnuts, and the coffee. Pour the batter into a square 9×9 in nonstick pan (or a rectangular pan).
Bake in a preheated conventional oven at 356°F for 15 minutes. The brownie cake should remain soft and easy to cut. Remove from the oven and let cool.
Whip the cream with the electric beaters, gradually adding the powdered sugar. The cream should be only partially whipped (soft peaks), otherwise it will be difficult to fold it into the other ingredients. Gently incorporate the mascarpone with a spatula, keeping the cream airy.
Soak the gelatin sheets in cold water, squeeze them out, dissolve them in a couple of tablespoons of warm cream, and add to the mascarpone mixture.
Cover the cream with plastic wrap and refrigerate to firm up.
Use a round cutter to cut uniform discs from the brownie cake.
Place a first disc on the bottom of a plate, spread a couple of teaspoons of cream on top, then cover with another brownie disc. Finish with a layer of mascarpone cream.
Level the cream with a smooth-bladed knife.
Place the tiramisu brownies in the freezer for 1 hour.
Remove them at least 30 minutes before serving and dust with unsweetened cocoa powder and chopped hazelnuts.
