Ingredients
Espresso Brownies:
- 1 cup salted butter (227 g)
- 14 ounces 70% bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened Dutch cocoa powder (60 g)
- 1 cup all-purpose flour (120 g)
- 5 large eggs
- 1 cup packed dark brown sugar (140 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon salt (½ teaspoon if iodized)
- 1 tablespoon vanilla extract
- 1 tablespoon DeLallo instant espresso powder (30 ml)
Espresso Cream:
- 8 oz mascarpone cheese
- 1 cup heavy cream (240 ml)
- ¼ cup granulated sugar (50 g)
- ¼ teaspoon salt
- 1 tablespoon vanilla bean paste
- 1 tablespoon DeLallo instant espresso powder (30 ml)
Dusting:
- 3 tablespoons unsweetened cocoa powder
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and line a 9-by-13-inch metal baking dish with parchment paper, then set aside to ensure easy removal of the brownies later.
- Melt Butter and Chocolate: In a small saucepan over low heat, melt the butter. Remove from heat and add the chopped bittersweet chocolate to the butter. Stir until completely melted; if necessary, briefly return to the heat (about 10 seconds) and stir until smooth. Set this chocolate mixture aside to cool.
- Sift Dry Ingredients: In a small mixing bowl, sift together the all-purpose flour, Dutch cocoa powder, and instant espresso powder. Set this aside for later.
- Whip Eggs and Sugars: In a medium mixing bowl, combine the eggs, dark brown sugar, granulated sugar, salt, and vanilla extract. Using a mixer fitted with a whisk attachment (or a hand mixer), whip the mixture on high speed for 4 to 5 minutes until it thickens and becomes pale, falling from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface.
- Fold in Chocolate: Using a rubber spatula, gently fold the cooled chocolate mixture into the whipped egg and sugar mixture, taking care not to deflate the air incorporated.
- Add Dry Ingredients: Quickly but gently fold in the sifted flour, cocoa powder, and espresso powder into the batter, maintaining as much air as possible for a light texture.
- Bake the Brownies: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake in the preheated oven for about 25 minutes, or until the top has a slight crack and is soft to the touch.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely on a wire rack before adding the espresso cream layer.
- Prepare Espresso Cream: In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, approximately 30 seconds. Add the granulated sugar, salt, vanilla bean paste, and instant espresso powder, and continue beating on medium-high speed until soft peaks form, about 1 to 2 minutes.
- Assemble the Tiramisu Brownies: Spread the espresso cream evenly over the cooled brownie base using a spatula. Using a fine mesh sieve, dust the top evenly with unsweetened cocoa powder.
- Serve or Store: Cut the tiramisu brownies into 10 pieces. Serve immediately or store them in the refrigerator until ready to enjoy, ensuring the creamy topping holds its texture.
Notes
- Ensure the chocolate is fully melted and slightly cooled before folding into the egg mixture to prevent scrambling the eggs.
- Fold gently to maintain airiness for a lighter brownie texture.
- Cool brownies completely before adding the espresso cream to prevent melting or separating of the cream layer.
- The espresso powder intensifies the coffee flavor without adding liquid; instant espresso powder is preferred for best results.
- For ease of serving, chill the assembled brownies for at least one hour before slicing.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
