There are some desserts that remind me vividly of my holidays and the first indulgent spoonful of tiramisu whilst sat in a sun-warmed square in Tuscany is one of them. The rich liqueur and coffee-soaked sponge fingers, nestled in the pillowy cream and breaking through the perfect cocoa surface. That’s why I’ve tried to capture those magical elements in this recipe for Tiramisu Brownies. Instead of the soaked sponge fingers, I’ve made a coffee sponge that is swirled through the rich, fudgy chocolate and coffee brownie base. And for the cream element, a mascarpone and cream cheese base flavoured with lashings of coffee liqueur, also swirled throughout the brownie base.  And finished, of course, with a dusting of cocoa powder.

Although it may be painful to wait to tuck into them, I do recommend chilling the brownies overnight in the fridge as this will help to achieve that great brownie texture you want. I used an 8″ square tin for this recipe and when you pour in the first brownie mixture, it won’t look like you have enough, but once you pipe in the two other mixtures, it will give you a nice thickness to the brownies that aren’t too thick that you can’t finish one, but to be honest, that’s never been my problem!

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Tiramisu Brownies Recipe

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• Author: foodnerd4life
• Total Time: 55 minutes
• Yield: 9 Brownies 1x

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Description

• Makes 9 Brownies

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Ingredients

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For the Brownie – 

• 125g Unsalted Butter
• 250g Caster Sugar
• 50g Cocoa Powder
• 50g Self Raising Flour
• 2 Large Free Range Eggs
• 1 1/2 tsp Instant Coffee Powder

For The Coffee Cake –

• 57g Unsalted Butter
• 57g Caster Sugar
• 1 Large Free Range Egg
• 57g Self Raising Flour
• 1 1/2 tsp Instant Coffee Powder

For The Coffee Liqueur Cream – 

• 30g Mascarpone
• 30g Full Fall Cream Cheese
• 1 Free Range Egg White
•  2 tbsp Coffee Liqueur 

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Instructions

1. Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
2. Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Cool whilst you make the other fillings.
3. For the coffee cake, in a bowl, beat the butter and sugar until pale and fluffy. Beat in the egg, followed by the flour and coffee powder. If overly thick, add a splash of milk to loosen slightly. Transfer to a piping bag and set aside.
4. For the coffee liqueur cream, in a bowl, beat the mascarpone and cream cheese together until smooth. Beat into the egg white until incorporated, then stir in the coffee liqueur. Transfer to a piping bag and set aside.
5. Pour in the brownie base into the prepared tin and smooth over the surface. Taking the coffee cake piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up. Repeat if the coffee liqueur cream, filling in the gaps between the cake mixture until all the mixture is used.
6. Using a skewer, drag it through the three mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
7. Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Brownies, Desserts
• Method: Baking
• Cuisine: Italian

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