Ingredients:
Brownie:
- 185g unsalted butter
- 230g dark chocolate
- 3 eggs
- 165g granulated sugar
- 70g plain flour
- 20g cocoa
- 5g + 3g ground coffee (+25g boiling water)
- 1 tablespoon vanilla extract
- Pinch of salt
Tiramisu Layer:
- 3 egg yolks
- 110g caster sugar
- 300g mascarpone
- Cocoa
Instructions:
Brownie:
- Preheat your oven to 180C (no fan) and line your 24cm square tin with baking paper.
- Place chopped butter and dark chocolate in a saucepan over a low/medium heat. Let it melt whilst stirring from time to time. You don’t want your chocolate to stick to the bottom of the pan. Once melted leave to cool while you work on the next step.
- Add the eggs, sugar and vanilla extract into a bowl and whisk them together for a minute or two until it all becomes light in colour and fluffy.
- Slowly pour your cooled chocolate mixture into the eggs whilst combining gently with a hand whisk.
- Sift in the flour, cocoa, 5g of ground coffee and a pinch of salt then slowly incorporate until combined using a spatula.
- Pour your brownie mixture into the prepared tin and even it out.
- Bake for about 21-22mins.
- In the meantime place 3g of ground coffee and about 25g of boiling water in a small bowl, stir and let it brew for a few minutes.
- Take the brownie out of the oven, make a few holes in the brownie using a bbq skewer stick and using a tablespoon start pouring the coffee over the brownie. I tend to pour a tablespoon across the edges and then a few across and down the middle.
- Let it cool.
Tiramisu Layer:
- Take out the mascarpone out of the fridge a little earlier to let it warm up a little.
- Place the egg yolks and sugar in a mixing bowl and whip together using a medium to high speed for about 5mins until it becomes pale in colour and thick in consistency.
- Gradually add in the mascarpone and whisk for another few minutes until it’s all well combined. It should be quite thick.
- Transfer on top of the brownie and spread it out evenly.
- Place in the fridge to let it set for a few hours.
- Before serving, sprinkle with lots of cocoa.
You can make it a day in advance. It’s even better on the second day!
Enjoy!!
