Tiramisu Brownies

Serves 1
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Directions

  1. 1Preheat your oven to 170 °C.
  2. 2Brown the butter in a pan, then melt the chocolate separately.
  3. 3Stir them together and let the mixture cool slightly.
  4. 4In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
  5. 5Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
  6. 6Sift in the flour, cocoa powder and salt, then fold until just incorporated.
  7. 7Pour the batter into a lined square tin and spread evenly.
  8. 8Bake for 22 minutes.
  9. 9Let it cool completely in the tin.
  10. 10Brew about 150ml of strong coffee and allow it to cool.
  11. 11Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
  12. 12In a bowl, whip the double cream to soft peaks.
  13. 13Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
  14. 14Spread the mascarpone cream evenly over the ladyfinger layer.
  15. 15Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
  16. 16Just before serving, dust the top with unsweetened cocoa powder.
  17. 17Cut and serve the tiramisu brownies.

Ingredients

  • 180 g caster sugar
  • 2 eggs
  • 113 g browned unsalted butter
  • 170 g chopped chocolate
  • 80 g plain flour
  • 3 tbsp cocoa powder
  • 0.5 tsp salt
  • 16 ladyfinger biscuits
  • 150 ml strong brewed coffee, cooled
  • 225 ml double cream
  • 225 ml mascarpone
  • 65 g sugar
  • unsweetened cocoa powder

Equipment

large bowlwhiskpansifterspatulasquare baking tinoventongsknife

Tips

  • Refrigerate overnight (at least 8 hours) for best results.
  • Dust with unsweetened cocoa powder just before serving

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