Description
Rich, fudgy dark chocolate brownies soaked with espresso and topped with a thick, fluffy mascarpone cream. A generous cocoa dusting gives every chilled square the classic chocolate-and-coffee flavor of tiramisu.
Ingredients
113 g unsalted butter
200 g dark chocolate
100 g brown sugar
50 g granulated sugar
3 large eggs
90 g all-purpose flour, sifted
A pinch of salt
½ teaspoon vanilla extract
2 shots espresso or strong coffee
250 g mascarpone cheese, at room temperature
240 ml heavy cream
50 g granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons espresso powder
Cocoa powder, for dusting
Instructions
- Preheat the oven to 175°C (350°F) and line an 8- or 9-inch square baking tin with parchment paper.
- Place the butter and dark chocolate in a microwave-safe bowl. Melt in short bursts, stirring between each interval, until completely smooth.
- Stir the brown sugar and 50 g granulated sugar into the warm chocolate mixture until evenly combined.
- Mix in ½ teaspoon vanilla extract. Add the eggs one at a time, mixing well after each addition.
- Add the sifted flour and pinch of salt. Gently fold just until no dry streaks remain, taking care not to overmix.
- Transfer the batter to the prepared tin and smooth the surface into an even layer.
- Bake for 25–30 minutes, until the edges and surface are set but the center remains fudgy.
- Remove the brownies from the oven and immediately poke small holes over the surface. Pour the 2 shots of espresso or strong coffee evenly over the warm brownies.
- Allow the brownies to cool completely before adding the topping.
- Combine the mascarpone, heavy cream, remaining 50 g granulated sugar, ¼ teaspoon salt, remaining ½ teaspoon vanilla extract, and espresso powder. Whisk until thick and fluffy with stiff peaks, stopping as soon as the cream is firm enough to spread.
- Spread the mascarpone cream evenly over the completely cooled brownies.
- Dust generously with cocoa powder and refrigerate until the mascarpone topping is chilled and firm.
- Cut the chilled brownies into 9 squares with a sharp knife and serve.
Notes
For a stronger coffee flavor, use freshly brewed strong espresso for soaking and add a little extra espresso powder to the mascarpone cream.
For a sweeter chocolate flavor, replace part of the dark chocolate with milk chocolate.
For a mocha variation, add a small amount of cocoa powder or melted dark chocolate to the mascarpone topping.
For smaller party portions, cut the chilled brownies into bite-sized squares.
Store covered or in an airtight container in the refrigerator for up to 3–4 days.
Do not reheat assembled brownies because the mascarpone topping can melt.
The brownies can be prepared a day ahead and refrigerated overnight for a firmer topping and well-developed coffee and chocolate flavors.
For clean slices, chill thoroughly and wipe a sharp knife clean between cuts.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 741 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 53 g
- Saturated Fat: 32 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 165 mg
