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Tiramisu Brownies Recipe

A one pot fudge brownie base that is topped with coffee soaked biscuits and a creamy mascarpone frosting that is dusted with cocoa powder. The perfect coffee and chocolate dessert recipe.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 1 hour
Course Bars, biscuit, Brunch, Dessert, Finger food, High Tea, Snack, Sweet tooth, tea time
Cuisine American, Italian
Servings 9 large squares

Equipment

  • Heavy bottom pan
  • Whisk
  • Rubber spatula
  • 8x8 inch tin
  • Baking paper
  • Mixing bowl

Ingredients
  

One Pot Brownie -

  • 1/2 cup butter
  • 3/4 cup dark chocolate
  • 1 cup brown sugar
  • 1/4 cup castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp instant coffee
  • 3/4 cup flour
  • 1/3 cup cocoa powder + extra for dusting on top once baked
  • Pinch of salt

Biscuit -

  • 8 digestive biscuits
  • 3 tbsp instant coffee powder
  • 1/2 cup hot water

Mascarpone cream -

  • 2 tbsp instant coffee
  • 1 tbsp hot water
  • 1 cup whipping cream
  • 1/2 cup mascarpone cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla

Instructions
 

For the brownies -

  • Start by preheating the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.
  • In a sauce pot add the butter on low heat with the chocolate. Once melted, add the instant coffee powder and whisk.
  • Add the vanilla, brown sugar, castor sugar and whisk again.
  • Add the eggs one at a time, whisk well between each egg.
  • Sift in the flour, cocoa powder and salt and whisk together until combined.
  • Pour into the prepared tin and bake for 20-22 minutes until the top is just set and the bottom is baked through.
  • If a tooth pick is inserted into the it will not come out clean, it will have wet sticky crumbs - not raw batter. Remove the brownies from the oven.

For the coffee soaked biscuits -

  • Make the black coffee and dunk the digestive biscuits into the coffee and top the hot brownies with it. Cut pieces to create a full layer of he soaked biscuit, allow to cool completely.

For the mascarpone cream -

  • Dissolve the instant coffee in water and set aside.
  • In a mixing bowl add the whipping cream and beat until soft peaks. Add the mascarpone, icing sugar, vanilla and whisk well until stiff peaks. Add the coffee and whisk again.

Assembly -

  • Pour it over the cooled brownies and even out the layer. Dust with cocoa powder and slice into squares.

Notes

  • Do not over bake the brownies as they will cool down and firm up in the warm tin.
  • Top the coffee soaked biscuits onto the brownie while still warm.
  • Allow the mascarpone to set over the cooled brownies.