Tiramisu Brownies
Tiramisu brownies capture the flavors of tiramisu in a less formal and more chocolaty form, with instant espresso in the brownie batter, mascarpone frosting and a heavy dusting of cocoa powder on top.
Prep time:
Cook time:
Serves: 12
Calories per serving: 265
Ingredients:
Cook time:
Serves: 12
Calories per serving: 265
3/4 cup sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup canola oil
3 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup baking cocoa
1 tablespoon instant espresso powder
1 teaspoon salt
FROSTING:
8 ounces mascarpone cheese
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 teaspoons instant espresso powder
2 teaspoons baking cocoa, divided
Directions:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a few inches hanging over the edge. Grease the pan and parchment paper with cooking spray.
In a large bowl, stir together the granulated sugar, brown sugar, melted butter and oil. Mix in the eggs and vanilla extract until they're just combined.
In a large bowl, whisk together the flour, baking cocoa, espresso powder and salt. Stir the dry ingredients into the wet ingredients until they're just combined.
Pour the batter into the prepared baking pan. Bake the brownies for 26 to 28 minutes, until the edges are firm and a toothpick inserted into the center comes out mostly clean with only a few crumbs. Let the brownies fully cool in the pan, about two hours.
In a bowl, beat together the mascarpone cheese, heavy cream and vanilla extract on medium speed until the mixture is fluffy, about one to two minutes. Beat in the confectioners' sugar, espresso powder and one teaspoon of baking cocoa until the mixture is smooth. Pipe or spread the frosting over the cooled brownies. Garnish with a dusting of one teaspoon of baking cocoa, if desired. Cut into squares to serve.
Source: tasteofhome.com
In a large bowl, stir together the granulated sugar, brown sugar, melted butter and oil. Mix in the eggs and vanilla extract until they're just combined.
In a large bowl, whisk together the flour, baking cocoa, espresso powder and salt. Stir the dry ingredients into the wet ingredients until they're just combined.
Pour the batter into the prepared baking pan. Bake the brownies for 26 to 28 minutes, until the edges are firm and a toothpick inserted into the center comes out mostly clean with only a few crumbs. Let the brownies fully cool in the pan, about two hours.
In a bowl, beat together the mascarpone cheese, heavy cream and vanilla extract on medium speed until the mixture is fluffy, about one to two minutes. Beat in the confectioners' sugar, espresso powder and one teaspoon of baking cocoa until the mixture is smooth. Pipe or spread the frosting over the cooled brownies. Garnish with a dusting of one teaspoon of baking cocoa, if desired. Cut into squares to serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.