Tiramisu Brownie (Crinkle Top)
Tiramisu Brownie (Crinkle Top)
Ingredients
For the Brownie Base
- 382 g dark chocolate
- 75 g unsalted butter
- 443 g condensed milk
- 47 g milk
- 120 g all-purpose flour
- 30 g cocoa powder
- 150 g milk chocolate chips
For the Tiramisu Cream Layer
- 250 g mascarpone
- 100 g icing sugar
- 200 ml whipping cream
- 1 tablespoon coffee liquid
For Assembly
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat the oven to 170Ā°C. Line a 9-inch square tin with parchment paper, ensuring it overhangs on the sides to easily remove the brownie later.
ā±ļø 10 minā¢š”ļø 170
- 2
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.
ā±ļø 5 min
- 3
Remove the bowl from the heat and mix in the condensed milk, whisking until the mixture is smooth and thick.
ā±ļø 3 min
- 4
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.
ā±ļø 3 min
- 5
Add the milk to the batter and whisk again until the batter is smooth and uniform.
ā±ļø 2 min
- 6
Gently fold in the milk chocolate chips until they are evenly distributed throughout the batter.
ā±ļø 2 min
- 7
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.
ā±ļø 2 min
- 8
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.
ā±ļø 35 minā¢š”ļø 170
- 9
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.
ā±ļø 120 min
- 10
While the brownie cools, prepare the tiramisu cream layer. In a cold bowl, whip the whipping cream until it forms soft peaks.
ā±ļø 5 min
- 11
In a separate bowl, whisk together the mascarpone and icing sugar until smooth and well combined.
ā±ļø 3 min
- 12
Add the coffee liquid to the mascarpone mixture and whisk briefly to incorporate.
ā±ļø 1 min
- 13
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.
ā±ļø 4 min
- 14
Once the brownie is completely cooled, spread the prepared tiramisu cream layer evenly over the top using a spatula.
ā±ļø 2 min
- 15
Smooth the top of the cream layer with the spatula for a neat finish.
ā±ļø 1 min
- 16
Chill the assembled Tiramisu Brownie in the refrigerator for at least 30 minutes to allow the cream layer to set.
ā±ļø 30 min
- 17
Before serving, dust the top generously with cocoa powder using a fine-mesh sieve.
ā±ļø 1 min
- 18
Carefully lift the brownie out of the tin using the parchment paper overhang. Slice into squares and serve immediately.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Brownie (Crinkle Top)
For the Brownie Base
- 382 g dark chocolate
- 75 g unsalted butter
- 443 g condensed milk
- 47 g milk
- 120 g all-purpose flour
- 30 g cocoa powder
- 150 g milk chocolate chips
For the Tiramisu Cream Layer
- 250 g mascarpone
- 100 g icing sugar
- 200 ml whipping cream
- 1 tablespoon coffee liquid
For Assembly
- as needed cocoa powder, for dusting
Instructions
- 1
Preheat the oven to 170Ā°C. Line a 9-inch square tin with parchment paper, ensuring it overhangs on the sides to easily remove the brownie later.
ā±ļø 10 minā¢š”ļø 170 - 2
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.
ā±ļø 5 min - 3
Remove the bowl from the heat and mix in the condensed milk, whisking until the mixture is smooth and thick.
ā±ļø 3 min - 4
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.
ā±ļø 3 min - 5
Add the milk to the batter and whisk again until the batter is smooth and uniform.
ā±ļø 2 min - 6
Gently fold in the milk chocolate chips until they are evenly distributed throughout the batter.
ā±ļø 2 min - 7
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.
ā±ļø 2 min - 8
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.
ā±ļø 35 minā¢š”ļø 170 - 9
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.
ā±ļø 120 min - 10
While the brownie cools, prepare the tiramisu cream layer. In a cold bowl, whip the whipping cream until it forms soft peaks.
ā±ļø 5 min - 11
In a separate bowl, whisk together the mascarpone and icing sugar until smooth and well combined.
ā±ļø 3 min - 12
Add the coffee liquid to the mascarpone mixture and whisk briefly to incorporate.
ā±ļø 1 min - 13
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.
ā±ļø 4 min - 14
Once the brownie is completely cooled, spread the prepared tiramisu cream layer evenly over the top using a spatula.
ā±ļø 2 min - 15
Smooth the top of the cream layer with the spatula for a neat finish.
ā±ļø 1 min - 16
Chill the assembled Tiramisu Brownie in the refrigerator for at least 30 minutes to allow the cream layer to set.
ā±ļø 30 min - 17
Before serving, dust the top generously with cocoa powder using a fine-mesh sieve.
ā±ļø 1 min - 18
Carefully lift the brownie out of the tin using the parchment paper overhang. Slice into squares and serve immediately.
ā±ļø 1 min