During my trip to Italy a few years ago, I made it a personal mission to eat as much tiramisu as humanly possible (when I wasn’t pretending to like wine). For a somewhat reformed fat kid, this particular dessert is the bee’s knees. Chocolate, cheese, cookies…come on now. So, when I was figuring out to do with all the espresso I had left over from last week’s cookie, it was a natural choice. And, since I have a tendency to needlessly complicate everything—a few ex-girlfriends can attest to this fact—I figured I’d incorporate a brownie somehow.
Unsurprisingly, this isn’t some revolutionary idea. “Tiramisu Brownies” yields close to a million results with Google. However, my focus group/co-workers straight up housed these, so there’s no reason to continue the search. Not that I’d mind if you did. There are worse ways to spend your free time than trying out different brownie recipes.
For the brownie (slightly tweaked from the recipe found on this here blog)
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the tiramisu (slightly modified from Full Fork Ahead)
- 1 package ladyfingers
- 1 cup espresso, cold
- 8 0z. cream cheese, softened
- 8 oz. mascarpone cheese, softened
- 1/4 cup granulated sugar
- 4 egg whites
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees and prepare a 9″ x 13″ baking pan. You can either lightly grease it or line it with parchment paper. I go with the latter because it makes it easier to remove.
- In a medium saucepan over low heat, melt the butter.
- Add the sugar, eggs, and vanilla and stir until smooth.
- Add the flour, cocoa, salt, and baking powder and stir until smooth.
- Spread batter (save for 2/3 of cup) on the bottom of the baking dish and smooth over with a spatula.
- Place the lady fingers on top of brownie batter and give ’em a gentle push. This should take up the whole package.
- Using a brush, coat the ladyfingers in the chilled espresso. Use the whole cup and make sure those biddies are saturated.
- Using a hand mixer on medium, combine cream cheese, mascarpone, sugar, egg whites, and vanilla. About 2 – 3 minutes should do it.
- Spread the cheese mixture on top of the lady fingers. Smooth over with a spatula.
- Drop the remaining brownie batter willy nilly on top of the cheese and use a toothpick to swirl.
- Bake for 50 – 55 minutes until the edges of the brownie being to brown and pull away from the pan.
- Remove from oven and allow to completely cool on a wire rack. This can take like 3 hours cause these are thick.
- Cut and serve.*
*Pro Tip: Using a slightly heated knife makes for cleaner cuts. You can either run it under some hot water or, if you’re feeling dangerous, hold it over the flame of your stove for a bit. Big ol’ thanks to Rachel Flatley and Jessica Craig for cluing me into this bit of info.