Brownies Tiramisu

• •150 g Dark Chocolate (chopped)
• •100 g Unsalted Butter
• •10 Vegetable Oil
• •2 piece Large Eggs
• •130 Granulated Sugar
• •120 g All-Purpose Flour
• •20 g Unsweetened Cocoa Powder
• •5 piece Large Egg Yolks
• •80 Granulated Sugar (for tiramisu cream)
• •450 g Mascarpone Cheese (cold)
• •400 Heavy Whipping Cream (cold)
• •1 tsp Vanilla Extract
• •1 cup Brewed Espresso (cooled)
• •2 tbsp Coffee Liqueur or Dark Rum (optional)
• •12 piece Ladyfingers (approx.)
• •to taste g Unsweetened Cocoa Powder (for dusting)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 20x20cm (8x8 inch) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2. 2

   Melt the brownie base: In a heatproof bowl set over a saucepan of simmering water (bain-marie), combine the chopped dark chocolate, unsalted butter, and vegetable oil. Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.

3. 3

   In a large bowl, whisk together the 2 large eggs and 130g granulated sugar until light in color and slightly thickened (about 2-3 minutes). Pour the slightly cooled chocolate mixture into the egg mixture and whisk until well combined.

4. 4

   Sift the 120g all-purpose flour and 20g unsweetened cocoa powder into the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix. Pour the brownie batter into the prepared baking pan and spread evenly.

5. 5

   Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake. Let the brownies cool completely in the pan on a wire rack. Once cool, you can carefully lift them out using the parchment paper overhang.

6. 6

   Prepare the espresso mixture: In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Set aside.

7. 7

   Make the tiramisu cream: In a heatproof bowl, whisk the 5 large egg yolks and 80g granulated sugar until pale. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Whisk continuously for 5-7 minutes, until the mixture is thick, pale, and reaches 160°F (71°C) to pasteurize the yolks. Remove from heat and let cool completely, stirring occasionally.

8. 8

   In a separate large, chilled bowl, whip the cold heavy whipping cream with the vanilla extract until soft peaks form. Be careful not to over whip.

9. 9

   Once the egg yolk mixture is cool, add the cold mascarpone cheese. Gently fold with a spatula until smooth and well combined. Then, gently fold in the whipped cream until no streaks remain, being careful not to deflate the mixture.

10. 10

    Assemble the dessert: Place the cooled brownie base back into the lined baking pan. Dip ladyfingers one by one into the espresso mixture for just a second on each side (do not over-saturate) and arrange them in a single layer over the brownie. You may need to break some to fit.

11. 11

    Spread half of the tiramisu cream over the ladyfingers. Repeat with another layer of espresso-soaked ladyfingers, then top with the remaining tiramisu cream, smoothing the top with a spatula.

12. 12

    Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.

13. 13

    Before serving, remove the dessert from the pan using the parchment paper overhang. Dust generously with unsweetened cocoa powder. Slice into squares and enjoy!

Chef's Tips

• 💡Ensure your brownie is completely cooled before adding the tiramisu layers, otherwise, the cream will melt.
• 💡Do not over-soak the ladyfingers; they absorb liquid quickly and can become mushy.
• 💡For extra richness, you can use high-quality dark chocolate with 70% cocoa solids or more for the brownies.
• 💡If you don't have an instant-read thermometer for the egg yolks, heat until it coats the back of a spoon and is very thick and foamy, being careful not to scramble the eggs.