This week’s recipe was a bit of a gamble but well worth the risk. I had a sweet craving that needed sorting and, more than anything else, I’ve been missing my coffee shop trips. To add insult to injury, I remembered that this time last month I should have been exploring Rome… from the Ancient Ruins to, of course, the cafes and restaurants.Jump to Recipe
In this moment, three things became abundantly clear to me: 1) I missed good coffee 2) I missed coffee shop cakes, especially a decent brownie and 3) I wished I was in Italy… specifically eating tiramisu. Ladies and gentleman, I was able to find an answer that resolved each one of these problems in all of their trivial and first-world complexity. Introducing: the tiramisu brownie.
I won’t harp on too long, but these fudgey, gooey brownies are pretty great, especially when topped with tiramisu style cream. If coffee isn’t your thing, just make the brownies plain and eat them as they are because, quite frankly, they’re delicious on their own. I’ve never felt so strongly about anything I’ve baked before but, I’m telling you, GO MAKE THESE RIGHT NOW. They are incredible, perfect on a hot day with a cup of coffee or tea. They’re very simple to make but extremely decadent and luxurious. I felt like Saint Nigella of Lawson when I was making these, and I feel like Saint Nigella of Lawson right now as I write about them. I urge you to go make these and embrace your inner Nigella.
Best Ever Tiramisu Brownies
- Electric Hand Mixer (for the icing)
For the brownies
- 85 g plain flour
- 2 tbsp fine espresso powder (I recommend Nescafe Azera which you can find in most supermarkets and convenience stores in the UK)
- 3 tbsp cocoa powder
- 185 g butter
- 185 g high quality dark chocolate
- 285 g golden caster sugar
For the tiramisu topping
- 300 ml mascarpone cheese
- 200 ml double cream
- 3 tbsp Kahlua coffee liqueur
- 3 tbsp espresso powder
- 40 g icing sugar
For the brownies
- Preheat your oven to 180C/ 160C fan/ gas 4 and line the dish or tray your want to cook your brownies in. Measure out your dry ingredients and sieve into a big mixing bowl. Then, chop the butter and dark chocolate into pieces and place into a small saucepan.
- You'll then need to melt the butter and chocolate mixture at a low heat on the hob. You can do this in a bowl over hot water on the stove, but I personally have never felt the need to do it this way. As long as you're very careful, patient and melt the mix on a low heat, you shouldn't have any problems. Keep your eye on it and continuously stir it.
- Once the chocolate and butter mixture is completely melted and smooth, take off the heat and let cool down. In the meantime, beat the eggs with the sugar and make sure to do this in a big enough bowl. You can use an electric mixer but it isn't essential.
- When the chocolate is at room temperature, pour this into the egg mixture. It needs to have cooled down significantly, as not to scramble the eggs. Then combine the wet ingredients with the dry using folding motions and a spatula to make sure everything is evenly incorporated. When the mixture is well combined and glossy, pour this into your lined tray. Once again, use the spatula to make sure you scrape out every bit.
- Cook for 25 minutes before checking to see if done. You want the brownie to have a slight crust on the top and to spring back up slightly when lightly pressed. You don't want it to be runny in the middle or to wobble when you shake the tin, otherwise it needs to go back in for a few minutes. You do, however, want it to be slightly gooey and under-baked – don't worry because it will continue to cook as it cools down. Leave to cool down before slicing.
- Tip the mascarpone into a bowl with the Kahlua and espresso powder. Using an electric hand mixer, beat until light and well combined. In another bowl or jug, use the hand mixer to whip the double cream until it thickens and becomes light and airy. Fold this gently into the mascarpone mixture
- Top with the coffee mascarpone cream. You don't have to be too neat about this. Sprinkle with espresso powder from a height and enjoy! Keep these stored in the fridge in an airtight container for 5 days. From experience, I would advise keeping the brownies in an airtight container, separate to the topping that needs to be kept in the fridge, and only to assemble when needed. Partly to make the brownies last longer (which on their own will last up to a week or can be frozen), and partly because you lose a lot of the flavour when they're cold so it cuts down time waiting for them to reach room temperature
I hope you enjoyed this recipe. These brownies are great as a snack or a dessert… whatever the occasion, they’re guaranteed to impress people and, most of all, you will impress yourself.
If you enjoyed this post please give it a like or drop me a comment – I’d love to see how these turned out if you decide to make them. Until next time,
Murrin. O, 2003, Good Food Magazine. Accessed May 2020: https://www.bbcgoodfood.com/recipes/best-ever-chocolate-brownies-recipe
Malouf. T, , The Hummingbird Bakery Cake Days, published by Collins (2011), pp. 8-9