Tiramisu Brownie

Step 1

Line the bottom and sides of an 8" or 9" square baking pan with parchment paper. Preheat the oven to 355°F (180°C).

Step 2

Combine butter and chocolate chips in a saucepan. Melt on low heat, stirring together until glossy. Set aside to cool until slightly warm.

Step 3

Combine eggs, brown sugar, and salt in a large bowl. Whisk together until thickened and lightened in color. You can do this by hand with a wire whisk – it will only take one minute.

Step 4

Add vanilla and espresso powder into the egg mixture. Then, add the melted chocolate mixture into the bowl and whisk to combine.

Step 5

Sift flour and cocoa powder into the brownie batter. Fold with a whisk to combine into a smooth batter.

Step 6

Fold the chopped milk chocolate into the brownie batter. Transfer the brownie batter into the parchment lined pan and smooth the top.

Step 7

Bake in a preheated oven for 20-25 minutes. The brownie is ready when the middle is slightly puffed and a little wiggly, and the edges are completely set. While still hot, press the edges of the brownie down with a spatula to create a smooth, flat surface. Let the brownie cool to room temperature.

Tiramisu Topping

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Step 1

In a wide, shallow bowl, combine 2 tablespoons of dark brown sugar and espresso, stir together to dissolve. Set aside

Step 2

In a separate, large bowl, combine cold whipping cream and sugar. Whip to medium stiff peaks with an electric mixer with a wire whisk attachment

Step 3

Add vanilla and mascarpone cheese into the whipped cream. Continue whipping until it reaches stiff peaks that hold their shape. Be careful not to overwhip or else it will get grainy. Spread a ¼” layer of filling on the cooled brownie.

Step 4

Briefly submerge each ladyfinger into the espresso mixture and lay them over the filling on the brownie. Sift 1 teaspoon of cocoa powder on top.

Step 5

Spread the remaining filling over the ladyfingers. Optionally: Spread half of the filling on top, then, using an open star tip and a piping bag, pipe dollops of the remaining filling on top.

Step 6

Cover and refrigerate for at least 4 hours or even better- overnight. Before serving, dust 1 teaspoon of cocoa powder on top. Cut into 9 pieces and serve.