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Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Tiramisù Brownies
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- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: about 18 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 527
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 149 mg
- Sodium
- 191 mg
If you love both the decadence of tiramisù and the fudgy comfort of brownies, then this is the dessert for you. Rich double-chocolate brownies form the base for a layer of coffee-soaked ladyfingers and fluffy mascarpone cream. It’s a mashup that's part bake-sale favorite, part Italian-inspired showstopper and 100 percent unforgettable.
- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: about 18 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 527
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 149 mg
- Sodium
- 191 mg
Ingredients
Brownie Layer:
Ladyfinger Layer:
Mascarpone Layer:
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Directions
- For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-13-inch straight-sided metal baking pan with a double layer of foil, leaving a 2-inch overhang on all sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Melt the butter and chocolate in the top of a double boiler set over simmering water, stirring occasionally. Remove and let cool slightly. Stir in the granulated sugar, eggs, coffee liqueur and espresso powder. Add the flour mixture and stir to combine.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out with some crumbs attached to it but no wet batter, 25 to 30 minutes. Cool until just warm, about 30 minutes. Loosen the edges of the brownies with a paring knife so it will be easier to remove them from the pan later.
- While the brownies bake, make the ladyfinger layer: Combine 1 3/4 cups water and the granulated sugar in a small saucepan. Bring to a simmer and stir just until the sugar is dissolved. Remove from the heat and stir in coffee liqueur and espresso powder. Set aside to cool completely.
- While the brownies are still warm, poke holes every few inches all over the surface of the brownies and brush with about 1/4 cup of the ladyfinger soaking liquid. Let the brownies cool completely.
- When the brownies and soaking mixture have cooled, dip the ladyfingers in the remaining soaking liquid one at a time for about 2 seconds (don’t oversoak them or they’ll fall apart). Layer them over the brownies in a 3-by-8 grid to cover the top completely.
- For the mascarpone layer: Put 1 tablespoon cool water in a small microwave-safe bowl and sprinkle the gelatin over top. Let bloom for 5 minutes. Microwave on 50 percent power until melted but not hot, about 10 seconds.
- Combine the mascarpone, heavy cream and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture just begins to form peaks. Reduce the speed to low and drizzle in the gelatin mixture and the vanilla. Beat on medium speed until the mixture just forms firm peaks, about 1 minute.
- Use a small offset spatula to spread the mascarpone mixture over top of the ladyfingers in a smooth layer. Refrigerate until set, at least 2 hours.
- To serve, dust the top evenly with enough cocoa powder to cover completely. Use the foil hanging over the sides of the pan to remove the brownies from the pan. Trim any messy edges and cut into bars to serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
