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Preheat the oven to 170°C. Line a 9-inch square tin with parchment paper, ensuring it overhangs on the sides to easily remove the brownie later.

In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt the dark chocolate and unsalted butter together, stirring occasionally, until smooth and fully combined.

Remove the bowl from the heat and mix in the condensed milk, whisking until the mixture is smooth and thick.

In a separate bowl, sift the all-purpose flour and cocoa powder. Add this dry mixture to the chocolate mixture and fold gently using a whisk or spatula until just combined.

Add the milk to the batter and whisk again until the batter is smooth and uniform.

Gently fold in the milk chocolate chips until they are evenly distributed throughout the batter.

Pour the brownie batter into the prepared 9-inch square tin. Tap the tin gently on the counter a few times to spread the batter evenly and release any air bubbles.

Bake for 30ā35 minutes. The brownie should have a crinkly top and a fudgy center. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Once baked, remove the brownie from the oven and let it cool completely in the tin on a wire rack. This will take at least 1-2 hours.

While the brownie cools, prepare the tiramisu cream layer. In a cold bowl, whip the whipping cream until it forms soft peaks.

In a separate bowl, whisk together the mascarpone and icing sugar until smooth and well combined.

Add the coffee liquid to the mascarpone mixture and whisk briefly to incorporate.

Gently fold the whipped cream into the mascarpone and coffee mixture until the cream is fully incorporated and the mixture is light and mousse-like.

Once the brownie is completely cooled, spread the prepared tiramisu cream layer evenly over the top using a spatula.

Smooth the top of the cream layer with the spatula for a neat finish.

Chill the assembled Tiramisu Brownie in the refrigerator for at least 30 minutes to allow the cream layer to set.

Before serving, dust the top generously with cocoa powder using a fine-mesh sieve.

Carefully lift the brownie out of the tin using the parchment paper overhang. Slice into squares and serve immediately.


Preheat the oven to 170°C. Line a 9-inch square tin with parchment paper, ensuring it overhangs on the sides to easily remove the brownie later.

In a heatproof bowl set over a saucepan of simmering water (or in a microwave), melt the dark chocolate and unsalted butter together, stirring occasionally, until smooth and fully combined.

Remove the bowl from the heat and mix in the condensed milk, whisking until the mixture is smooth and thick.

In a separate bowl, sift the all-purpose flour and cocoa powder. Add this dry mixture to the chocolate mixture and fold gently using a whisk or spatula until just combined.

Add the milk to the batter and whisk again until the batter is smooth and uniform.

Gently fold in the milk chocolate chips until they are evenly distributed throughout the batter.

Pour the brownie batter into the prepared 9-inch square tin. Tap the tin gently on the counter a few times to spread the batter evenly and release any air bubbles.

Bake for 30ā35 minutes. The brownie should have a crinkly top and a fudgy center. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Once baked, remove the brownie from the oven and let it cool completely in the tin on a wire rack. This will take at least 1-2 hours.

While the brownie cools, prepare the tiramisu cream layer. In a cold bowl, whip the whipping cream until it forms soft peaks.

In a separate bowl, whisk together the mascarpone and icing sugar until smooth and well combined.

Add the coffee liquid to the mascarpone mixture and whisk briefly to incorporate.

Gently fold the whipped cream into the mascarpone and coffee mixture until the cream is fully incorporated and the mixture is light and mousse-like.

Once the brownie is completely cooled, spread the prepared tiramisu cream layer evenly over the top using a spatula.

Smooth the top of the cream layer with the spatula for a neat finish.

Chill the assembled Tiramisu Brownie in the refrigerator for at least 30 minutes to allow the cream layer to set.

Before serving, dust the top generously with cocoa powder using a fine-mesh sieve.

Carefully lift the brownie out of the tin using the parchment paper overhang. Slice into squares and serve immediately.
