Tiramisu Brownies
Directions
- 1Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
- 2Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
- 3Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
- 4In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
- 5In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
- 6In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso. Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
- 7Sift your dry ingredients into a large bowl. Pour the wet ingredients into the dry and mix until combined.
- 8Sift your dry ingredients into a large bowl. Pour the wet ingredients into the dry and mix until combined.
- 9Sift your dry ingredients into a large bowl. Pour the wet ingredients into the dry and mix until combined.
- 10Pour half of the batter into the tin.
- 11Pour half of the batter into the tin.
- 12Pour half of the batter into the tin.
- 13Next, dissolve the sugar in the coffee and then transfer to a bowl.
- 14Next, dissolve the sugar in the coffee and then transfer to a bowl.
- 15Next, dissolve the sugar in the coffee and then transfer to a bowl.
- 16One by one, dunk each sponge finger in the coffee mixture and then place on top of the brownie mixture.
- 17One by one, dunk each sponge finger in the coffee mixture and then place on top of the brownie mixture.
- 18One by one, dunk each sponge finger in the coffee mixture and then place on top of the brownie mixture.
- 19Cover with the remaining brownie mixture and bake for 20-25 minutes (until the top is set).
- 20Cover with the remaining brownie mixture and bake for 20-25 minutes (until the top is set).
- 21Cover with the remaining brownie mixture and bake for 20-25 minutes (until the top is set).
- 22Next make the frosting. Beat the cream and icing sugar together until soft peaks start to form.
- 23Next make the frosting. Beat the cream and icing sugar together until soft peaks start to form.
- 24Next make the frosting. Beat the cream and icing sugar together until soft peaks start to form.
- 25Beat in the cream cheese until smooth.
- 26Beat in the cream cheese until smooth.
- 27Beat in the cream cheese until smooth.
- 28Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.
- 29Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.
- 30Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.
Ingredients
- 2 tbsp coffee
- 2 tbsp coffee
- 2 tbsp coffee
- 200 ml water
- 200 ml water
- 200 ml water
- 50 g caster sugar
- 50 g caster sugar
- 50 g caster sugar
- 12 savoiardi sponge biscuits
- 12 savoiardi sponge biscuits
- 12 savoiardi sponge biscuits
- 280 g dairy free / dairy cream cheese or mascarpone
- 280 g dairy free / dairy cream cheese or mascarpone
- 280 g dairy free / dairy cream cheese or mascarpone
- 270 ml dairy free / dairy double cream
- 270 ml dairy free / dairy double cream
- 270 ml dairy free / dairy double cream
- 120 g icing sugar
- 120 g icing sugar
- 120 g icing sugar
- 150 g cocoa powder
- 150 g cocoa powder
- 150 g cocoa powder
- 150 g dark chocolate (min 50% cocoa)
- 150 g dark chocolate (min 50% cocoa)
- 150 g dark chocolate (min 50% cocoa)
- 2 tbsp espresso powder
- 2 tbsp espresso powder
- 2 tbsp espresso powder
- 140 g plain flour
- 140 g plain flour
- 140 g plain flour
- 200 g caster sugar
- 200 g caster sugar
- 200 g caster sugar
- 50 g light brown sugar
- 50 g light brown sugar
- 50 g light brown sugar
- 120 g dairy / dairy free butter
- 120 g dairy / dairy free butter
- 120 g dairy / dairy free butter
- 120 g dairy / dairy free milk
- 120 g dairy / dairy free milk
- 120 g dairy / dairy free milk
- 60 g dark cocoa powder
- 60 g dark cocoa powder
- 60 g dark cocoa powder
Equipment
15cm square baking traybaking papersaucepanlarge bowlwhisk