Tiramisu brownies
Serves 1
Directions
- 1Melt pure chocolate with butter.
- 2Melt pure chocolate with butter.
- 3Melt pure chocolate with butter.
- 4Add a cup of strong espresso.
- 5Add a cup of strong espresso.
- 6Add a cup of strong espresso.
- 7Let it cool completely before using.
- 8Let it cool completely before using.
- 9Let it cool completely before using.
- 10Whisk eggs, sugar, vanilla, and salt until completely fluffy.
- 11Whisk eggs, sugar, vanilla, and salt until completely fluffy.
- 12Whisk eggs, sugar, vanilla, and salt until completely fluffy.
- 13Add the butter chocolate and the dry ingredients.
- 14Add the butter chocolate and the dry ingredients.
- 15Add the butter chocolate and the dry ingredients.
- 16Stir only as long as necessary and put it in a greased baking tin.
- 17Stir only as long as necessary and put it in a greased baking tin.
- 18Stir only as long as necessary and put it in a greased baking tin.
- 19Drench the cooled brownie generously in the strong coffee.
- 20Drench the cooled brownie generously in the strong coffee.
- 21Drench the cooled brownie generously in the strong coffee.
- 22Mix whipping cream, mascarpone, powdered sugar, and vanilla in a bowl.
- 23Mix whipping cream, mascarpone, powdered sugar, and vanilla in a bowl.
- 24Mix whipping cream, mascarpone, powdered sugar, and vanilla in a bowl.
- 25Mix that first on the low setting to a whole and then you beat it on the higher stand airy.
- 26Mix that first on the low setting to a whole and then you beat it on the higher stand airy.
- 27Mix that first on the low setting to a whole and then you beat it on the higher stand airy.
- 28Finish with some cocoa and let it stiffen in the refrigerator for about 2 hours.
- 29Finish with some cocoa and let it stiffen in the refrigerator for about 2 hours.
- 30Finish with some cocoa and let it stiffen in the refrigerator for about 2 hours.
Ingredients
- 160 gram butter
- 160 gram butter
- 160 gram butter
- 175 gram pure chocolate
- 175 gram pure chocolate
- 175 gram pure chocolate
- 3 eggs
- 3 eggs
- 3 eggs
- 100 gram sugar
- 100 gram sugar
- 100 gram sugar
- 130 gram donkerbruine basterdsuiker
- 130 gram donkerbruine basterdsuiker
- 130 gram donkerbruine basterdsuiker
- 110 gram bloem
- 110 gram bloem
- 110 gram bloem
- 35 gram cacaopoeder
- 35 gram cacaopoeder
- 35 gram cacaopoeder
- 1 theelepel vanille-extract
- 1 theelepel vanille-extract
- 1 theelepel vanille-extract
- snuf zout
- snuf zout
- snuf zout
- 30 ml sterke espresso
- 30 ml sterke espresso
- 30 ml sterke espresso
- 100 gram pure chocolade
- 100 gram pure chocolade
- 100 gram pure chocolade
- 250 gram mascarpone
- 250 gram mascarpone
- 250 gram mascarpone
- 200 gram slagroom
- 200 gram slagroom
- 200 gram slagroom
- 30 gram poedersuiker
- 30 gram poedersuiker
- 30 gram poedersuiker
- kopje sterke koffie
- kopje sterke koffie
- kopje sterke koffie
- cacao
- cacao
- cacao
Equipment
ovenbakpapierbakvormpotspatelzeefbowlmixer
Tips
- You melt pure chocolate with butter.
- Add a cup of strong espresso.
- Let it cool completely before using.
- Whisk eggs, sugar, vanilla, and salt until completely fluffy.
- Add the butter chocolate and the dry ingredients.
- Stir only as long as necessary and put it in a greased baking tin.
- Drench the cooled brownie generously in the strong coffee.
- Mix whipping cream, mascarpone, powdered sugar, and vanilla in a bowl.
- Mix that first on the low setting to a whole and then you beat it on the higher stand airy.
- Finish with some cocoa and let it stiffen in the refrigerator for about 2 hours.
- It also seems very tasty to put extra pieces of chocolate in the brownie.