Tiramisu brownies

For the brownie

250 g butter 150 g brown sugar 150 g white sugar 120 g cocoa powder 3 eggs 130 g flour 5 tbsp hot water ½ tsp salt 200 g chocolate (roughly chopped)

For the tiramisu cream:

500 g mascarpone 200 ml heavy cream 80 g granulated sugar 50 ml espresso 1 tsbp vanilla extract ½ tsp salt

For dusting:

Cocoa powder

Melt the butter with both sugars in the microwave or over a bain-marie.

Add eggs one at a time, then the flour, salt, cocoa powder, and hot water. Mix until smooth.

Fold in the chopped chocolate.

Pour into a 20x30cm baking tin lined with parchment paper and bake at 170°C for 30 minutes. Let cool completely.

Whip the cream to soft peaks.

In another bowl, beat the mascarpone with sugar, espresso, vanilla, and salt until fluffy.

Gently fold the whipped cream into the mascarpone mix until smooth.

Spread the cream on top of the brownie and dust with cocoa powder. Refrigerate for 3 hours before serving.

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Tiramisu brownies

Servings

Preperation

Cooking

Waiting

For the brownie

For the tiramisu cream:

For dusting: