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Indulge in the rich layers of a Tiramisu Brownie, where dark chocolate and coffee-infused brownie meets a creamy mascarpone layer. The combination of melted dark chocolate and butter creates a luscious base, while the cream layer, with its hint of vanilla and coffee, adds a silky finish. Dust with cocoa powder for a final touch. Perfectly chilled, this dessert is a delightful treat.
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Melt the dark chocolate with the butter until smooth.
Whisk the eggs with the caster sugar until pale and fluffy, then fold in the melted chocolate and butter along with the coffee.
Fold in the cocoa powder and plain flour, then stir through the milk chocolate.
Pour into a lined tin and bake at 180°C for 30 minutes until a skewer comes out clean. Allow to cool completely.
Whisk the double cream with the mascarpone cheese, vanilla extract, sugar, and coffee dissolved in water until smooth and thick.
Spread the cream layer over the cooled brownie evenly.
Chill overnight, or for at least 6 hours, then dust with cocoa powder before serving.
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Allow the brownie to cool completely before adding the cream layer.
Chill overnight or for at least 6 hours before serving for best results.
Can I use instant coffee instead of espresso?
Yes, you can dissolve instant coffee in water as a substitute for espresso.
How do I know when the brownie is done?
The brownie is done when a skewer inserted into the center comes out clean.
Can I use a different type of chocolate?
Yes, you can substitute with your preferred type of chocolate, but it may alter the flavor slightly.
How long can I store the Tiramisu Brownie?
Store in the refrigerator for up to 3 days.
Is it necessary to chill the brownie overnight?
Chilling overnight helps the flavors meld and the cream layer to set properly.
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