Thursday, July 18, 2013

Tiramisu Brownies

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Being married to an Italian has it's advantages. Good food graces the table at every family gathering...there's sauce, meatballs, sausages, stuffed shells, rigatoni, and fresh bread almost every single Sunday. You getting hungry yet?

brownies, tiramisu

Since I am clearly not trusted to contribute anything to this already perfect Italian meal full of age old recipes, I usually volunteer to bring a dessert. I'll use any excuse to bake, and I keep a running list of things that I'm just dying to whip up. Brownies are a favorite of mine, and there's nothing that screams Italian louder than tiramisu, so when I saw these brownies on Tidy Mom's site, I knew I couldn't let them exist out there in the blogosphere for another second without baking them up for our Sunday supper!

brownies, tiramisu

I used my go-to homemade brownie recipe as the base, and added in some mascarpone, cream cheese, coffee soaked lady fingers, and some spiced rum (because it isn't true tiramisu without booze). You could, of course, omit the rum. But why would you?

brownies, tiramisu

These brownies combine rich, fudgey dark chocolate broken up with soft lady fingers soaked full of coffee and rum topped with sweetened mascarpone with more brownie swirled on top. Kinda like a scoop of tiramisu sandwiched between a dark chocolate brownie. Needless to say, these baby's were well received. Now go grab some rum and get started!

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Tiramisu Brownies
makes 16 brownies

Adapted from Tidy Mom

1 cup (2 sticks) butter
2 1/4 cups granulated sugar
4 large eggs
1 1/4 cups cocoa powder (I use extra dark)
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp pure vanilla extract
1 1/2 cups all-purpose flour
10 oz (2 cups) bittersweet chocolate chips

1 package soft lady fingers
1 cup of freshly brewed coffee
2 Tbsp spiced rum, optional
8 0z mascarpone cheese, room temperature
8 oz cream cheese, room temperature
1/4 cup granulated sugar
4 large egg whites
2 tsp pure vanilla extract

Preheat oven to 350 degrees F. Butter an 8x8 inch baking pan and line with parchment paper.

Set a heatproof bowl on top of a saucepan of simmering water, making sure that the bowl does not touch the simmering water.
Place butter in the bowl. Once butter is melted, add sugar and whisk until combined. Add eggs, cocoa powder, salt, baking powder and vanilla extract. Remove the bowl from the heat then fold in flour and chocolate chips.

Set aside one cup of brownie batter, then spread remaining batter into bottom of prepared pan.

Combine coffee and rum. Lay ladyfingers upside down on top of brownie batter. Using a pastry brush, lightly brush on the coffee mixture until ladyfingers are well saturated. 

In a large mixing bowl, combine mascarpone, cream cheese, sugar, vanilla, and egg whites. Beat on medium/high speed until well combined, about 3 minutes.

Pour cheese mixture over lady fingers and spread to edges of pan.

Spoon remaining 1 cup of brownie batter over cheese mixture and swirl with a knife.

Place in the oven and bake for 45-50 minutes. Mine came out perfect at 45 minutes. 

Cool completely in pan before lifting out and slicing. It may help to refrigerate slightly for a cleaner slice.

1 comment:

  1. I used an 8x8 pan and they were very high out of the pan before I baked them, Fortunately I put a pan underneath before baking when they really oozed everywhere.