Tiramisu Brownies These tiramisu brownies are a fabulous treat for brownie and tiramisu lovers!

Tiramisu Brownies

These tiramisu brownies are a fabulous treat for brownie and tiramisu lovers!

 Beware one is enough at one sitting!

Ingredients 

Brownies

· 200g unsalted butter

· 200g dark chocolate – 70% cocoa content if possible

· 275g light brown soft sugar

· 4 large eggs

· 100g plain flour

· 50g cocoa powder

Filling

· 175g sponge fingers

· 100ml strong black coffee

· 50ml coffee liqueur – optional – add more coffee for a non-alcohol version

Topping

· 250g full-fat mascarpone

· 250ml full fat double cream

· 3 tbsp icing sugar

· 1 tsp vanilla extract

· 50 ml coffee liqueur- optional – use coffee for a non-alcohol version

Can be kept in the fridge for 3-4 days or frozen if you have any left?

Instructions

Brownie

· Preheat the oven to 180ºc/160ºc fan and line a 9x9" square tin with parchment paper and leave to the side for now.

· Add the dark chocolate and butter to a bowl and melt the two together until smooth. I do this in the steamer, but you can microwave . Leave to cool for 5-10 minutes

· In a new bowl, add the sugar and eggs and whisk together for a couple of minutes until doubled in volume and mousse like

· Fold through the cooled butter/chocolate mixture and then fold through the plain flour and cocoa powder

· Pour the mixture into the lined tin and bake for approx. 30 minutes until you have a slight wobble. Remove and leave to cool.

Filling

· Mix together the strong black coffee and coffee liqueur

· Dunk each sponge finger into the coffee mixture for a few seconds and add on top of the brownie

· Completely cover the top of the brownie in soaked sponge fingers

Topping

· Add the mascarpone, cream, sugar, vanilla and coffee liqueur to a bowl

· Whisk together to combine and then thicken the mixture. It needs to be thick and  spreadable ideally, just make sure to not over whisk so check often.

· Carefully spread evenly over the top of the sponge fingers.

· Set the brownies in the fridge overnight.

· Once set, dust the top with cocoa powder, and slice up into 16 squares and enjoy!