Rich Tiramisu Brownies (Print Version)

# Ingredients:

→ Brownie Base

01 - 227g (1 cup) salted butter
02 - Chopped 70% bittersweet chocolate (14 ounces)
03 - 60g (1/2 cup) Dutch cocoa powder, unsweetened
04 - 120g (1 cup) plain flour
05 - 5 eggs, large
06 - 140g (1 cup) tightly packed dark brown sugar
07 - 200g (1 cup) white sugar
08 - 1 tsp salt (use ½ tsp if it’s iodized)
09 - 1 tbsp vanilla essence
10 - 30ml (1 tbsp) instant espresso powder

→ Coffee Cream

11 - Mascarpone, 8 oz
12 - 240ml (1 cup) heavy whipping cream
13 - 50g (1/4 cup) white sugar
14 - Tiny pinch of salt (1/4 tsp)
15 - 1 tbsp vanilla bean paste
16 - 30ml (1 tbsp) instant espresso powder

→ Finishing Touch

17 - 3 tablespoons cocoa powder, unsweetened

# Instructions:

01 - Preheat your oven to 350°F. Butter up a 9x13 inch metal pan, line it with parchment paper, and make sure the paper hangs over the edges—it makes taking the brownies out way easier.
02 - Gently heat the butter on low in a little saucepan, let it melt fully, then take it off the burner. Toss in the chopped chocolate and let it sit for a minute. Stir until silky smooth. If it’s not fully melted, put it back on the stove for 10 seconds, then set to cool slightly.
03 - Grab a small bowl and sift your cocoa powder, espresso powder, and flour together. Put this to one side for later.
04 - Using an electric mixer, beat together the eggs, white and brown sugars, salt, and vanilla for about 4-5 minutes. You want the mix to look thick, frothy, and a bit pale.
05 - With a spatula, fold the cooled chocolate blend into the whipped eggs. Work carefully so you don’t lose that light texture. Afterward, gently add the dry mix bit by bit.
06 - Spoon the brownie batter into your parchment-lined pan and smooth out the top. Pop it in the oven for about 25 minutes. The surface should look cracked but still feel soft inside. Let them cool fully in the pan on a rack.
07 - In a medium bowl, start by briefly mixing mascarpone and cream. Toss in the sugar, espresso powder, salt, and vanilla bean paste. Beat the mix together until soft peaks appear. Should take just a minute or two.
08 - Once your brownies are completely cool, spread the light coffee cream on top. Use a sifter to sprinkle cocoa powder all over. Slice into squares and either dig in immediately or refrigerate till later.

# Notes:

01 - Chocolate brownies meet the layered coffee flavors of tiramisu, making for a dessert you won’t forget anytime soon.
02 - If you want the best flavor, go for real espresso powder instead of instant coffee and stick with quality chocolate.
03 - Cooling time of 30 minutes is already included in the estimated total time.

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