Tiramisu Brownies

Ingredients

• 1 cup salted butter 227 g
• 14 ounces 70% bittersweet chocolate coarsely chopped
• 1/2 cup unsweetened (dutch cocoa powder 60 g)
• 1 cup all-purpose flour 120 g
• 5 large eggs
• 1 cup packed dark brown sugar 140 g
• 1 cup granulated sugar 200 g
• 1 teaspoon salt (½ teaspoon if iodized)
• 1 tablespoon vanilla extract
• 1 tablespoon DeLallo instant espresso powder (30 ml)
• 8 oz mascarpone
• 1 cup heavy cream (240 ml)
• ¼ cup granulated sugar (50 g)
• ¼ teaspoon salt
• 1 tablespoon vanilla bean
• 1 tablespoon DeLallo instant espresso powder (30 ml)
• 3 tablespoons unsweetened cocoa powder

Instructions

1. Espresso Brownies:
2. Preheat the oven to 350F.
3. Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
4. In a small saucepan, melt the butter over low heat.
5. Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
6. Set chocolate mixture aside to cool.
7. Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.
8. In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
9. Using a rubber spatula, fold the cooled chocolate into the egg mixture.
10. Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don't deflate the air that's been incorporated into the eggs.
11. Pour the batter into the prepared dish and smooth the top with a spatula.
12. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
13. Let cool completely on a wire rack before topping with espresso cream.
14. Espresso Cream:
15. In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
16. Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.
17. Assembly:
18. Top the cooled brownies with the espresso cream. Use a spatula evenly distribute the espresso cream into an even layer
19. Using a fine mesh sieve dust the top of the espresso cream topped brownies with cocoa powder
20. Cut into pieces and serve or store in the fridge until ready to serve