Tiramisu Chocolate Brownie

Serves 12
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Directions

  1. 1Melt the chocolate and butter together until silky smooth.
  2. 2Melt the chocolate and butter together until silky smooth.
  3. 3Melt the chocolate and butter together until silky smooth.
  4. 4Add the sugar and stir well.
  5. 5Add the sugar and stir well.
  6. 6Add the sugar and stir well.
  7. 7Add the whisked eggs, vanilla paste, and salt, stirring until everything is well combined.
  8. 8Add the whisked eggs, vanilla paste, and salt, stirring until everything is well combined.
  9. 9Add the whisked eggs, vanilla paste, and salt, stirring until everything is well combined.
  10. 10Sift in the cocoa and flour, and fold the ingredients together until smooth.
  11. 11Sift in the cocoa and flour, and fold the ingredients together until smooth.
  12. 12Sift in the cocoa and flour, and fold the ingredients together until smooth.
  13. 13Pour into a lined 20cm baking tin and bake for 30 minutes.
  14. 14Pour into a lined 20cm baking tin and bake for 30 minutes.
  15. 15Pour into a lined 20cm baking tin and bake for 30 minutes.
  16. 16Once the brownie has cooled, mix the cream and mascarpone.
  17. 17Once the brownie has cooled, mix the cream and mascarpone.
  18. 18Once the brownie has cooled, mix the cream and mascarpone.
  19. 19Add the sugar, coffee, and vanilla paste, using an electric whisk, whisk for a minute or so until the soft peaks form.
  20. 20Add the sugar, coffee, and vanilla paste, using an electric whisk, whisk for a minute or so until the soft peaks form.
  21. 21Add the sugar, coffee, and vanilla paste, using an electric whisk, whisk for a minute or so until the soft peaks form.
  22. 22Spread the coffee cream on top of the brownie and then sift the cocoa over the top.
  23. 23Spread the coffee cream on top of the brownie and then sift the cocoa over the top.
  24. 24Spread the coffee cream on top of the brownie and then sift the cocoa over the top.
  25. 25Enjoy
  26. 26Enjoy
  27. 27Enjoy

Ingredients

  • 200 g 72% dark chocolate cut into small pieces
  • 200 g 72% dark chocolate cut into small pieces
  • 200 g 72% dark chocolate cut into small pieces
  • 200 g butter
  • 200 g butter
  • 200 g butter
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 3 eggs whisked
  • 3 eggs whisked
  • 3 eggs whisked
  • 1.5 tsp vanilla paste or extract
  • 1.5 tsp vanilla paste or extract
  • 1.5 tsp vanilla paste or extract
  • pinch salt
  • pinch salt
  • pinch salt
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 250 ml cream
  • 250 ml cream
  • 250 ml cream
  • 225 g mascarpone
  • 225 g mascarpone
  • 225 g mascarpone
  • 0.25 cup icing sugar
  • 0.25 cup icing sugar
  • 0.25 cup icing sugar
  • 1 tbsp instant coffee powder
  • 1 tbsp instant coffee powder
  • 1 tbsp instant coffee powder
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • cocoa powder for dusting
  • cocoa powder for dusting
  • cocoa powder for dusting

Equipment

ovenlined 20cm baking tinelectric whisk

Tips

  • Preheat oven to 170 fan bake
  • Mix the cream and mascarpone (don’t over-whisk)
  • Once you’ve put the coffee cream onto the cooled brownie Hoover it immediately!