Tiramisu Brownies

Serves 1
tiktok.com

Directions

  1. 1Preheat your oven to 170 °C.
  2. 2Preheat your oven to 170 °C.
  3. 3Preheat your oven to 170 °C.
  4. 4Brown the butter in a pan, then melt the chocolate separately.
  5. 5Brown the butter in a pan, then melt the chocolate separately.
  6. 6Brown the butter in a pan, then melt the chocolate separately.
  7. 7Stir them together and let the mixture cool slightly.
  8. 8Stir them together and let the mixture cool slightly.
  9. 9Stir them together and let the mixture cool slightly.
  10. 10In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
  11. 11In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
  12. 12In a large bowl, whisk the eggs and caster sugar until pale and fluffy.
  13. 13Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
  14. 14Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
  15. 15Add the chocolate and butter mixture to the eggs and sugar, whisk to combine.
  16. 16Sift in the flour, cocoa powder and salt, then fold until just incorporated.
  17. 17Sift in the flour, cocoa powder and salt, then fold until just incorporated.
  18. 18Sift in the flour, cocoa powder and salt, then fold until just incorporated.
  19. 19Pour the batter into a lined square tin and spread evenly.
  20. 20Pour the batter into a lined square tin and spread evenly.
  21. 21Pour the batter into a lined square tin and spread evenly.
  22. 22Bake for 22 minutes.
  23. 23Bake for 22 minutes.
  24. 24Bake for 22 minutes.
  25. 25Let it cool completely in the tin.
  26. 26Let it cool completely in the tin.
  27. 27Let it cool completely in the tin.
  28. 28Brew about 150ml of strong coffee and allow it to cool.
  29. 29Brew about 150ml of strong coffee and allow it to cool.
  30. 30Brew about 150ml of strong coffee and allow it to cool.
  31. 31Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
  32. 32Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
  33. 33Briefly dip each ladyfinger into the coffee, then arrange them tightly in a single layer over the cooled brownie base.
  34. 34In a bowl, whip the double cream to soft peaks.
  35. 35In a bowl, whip the double cream to soft peaks.
  36. 36In a bowl, whip the double cream to soft peaks.
  37. 37Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
  38. 38Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
  39. 39Add the sugar and mascarpone, then beat until the mixture is thick and smooth.
  40. 40Spread the mascarpone cream evenly over the ladyfinger layer.
  41. 41Spread the mascarpone cream evenly over the ladyfinger layer.
  42. 42Spread the mascarpone cream evenly over the ladyfinger layer.
  43. 43Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
  44. 44Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
  45. 45Cover the tin with foil or cling film and refrigerate overnight (at least 8 hours).
  46. 46Just before serving, dust the top with unsweetened cocoa powder.
  47. 47Just before serving, dust the top with unsweetened cocoa powder.
  48. 48Just before serving, dust the top with unsweetened cocoa powder.
  49. 49Cut and serve the tiramisu brownies.
  50. 50Cut and serve the tiramisu brownies.
  51. 51Cut and serve the tiramisu brownies.

Ingredients

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