tiramisu brownies

🥘 Ingredients

• salted butter 1 cup, 227 g
• bittersweet chocolate 14 oz, 70% cacao, coarsely chopped
• unsweetened dutch cocoa powder 1 cup, 60 g
• all-purpose flour 1 cup, 120 g
• eggs 5 large
• granulated sugar brownie 1 cup, 200 g
• dark brown sugar brownie 1 cup, 140 g
• brownie salt 1 tsp
• vanilla extract 1 tbsp
• instant espresso powder brownie 1 tbsp, 30 ml
• mascarpone 8 oz
• heavy cream 1 cup, 240 ml
• granulated sugar cream ¼ cup, 50 g
• salt cream ¼ tsp
• vanilla bean 1 tbsp
• instant espresso powder cream 1 tbsp, 30 ml
• unsweetened cocoa powder dusting 3 tbsp

1. 1

   Preheat your oven to 350°F and line a baking dish with parchment paper.
2. 2

   For the brownie layer: Place a heatproof bowl over gently simmering water. Add salted butter and bittersweet chocolate , stirring until melted, glossy, and smooth. Remove from heat and whisk in unsweetened dutch cocoa powder and all-purpose flour until just combined. Add eggs , granulated sugar brownie , and dark brown sugar brownie , beating until smooth. Stir in brownie salt , vanilla extract , and instant espresso powder brownie until fully incorporated. Pour the batter into the prepared dish and bake for 25 minutes|30%minutes . Transfer to a wire rack and let cool completely.
3. 3

   For the mascarpone cream: In a medium bowl, beat mascarpone until smooth. In a separate large bowl, whip heavy cream with granulated sugar cream and salt cream until soft peaks form. Beat in vanilla bean and instant espresso powder cream until incorporated. Gently fold the espresso whipped cream into the mascarpone until light and creamy. Spread this mixture evenly over the cooled brownie layer.
4. 4

   For the finishing touch: Dust the top generously with unsweetened cocoa powder dusting . Refrigerate the assembled dessert for at least 2 hours|4%hours until set. Slice into squares and serve chilled.