All the delicious flavors of Tiramisu swirled with a rich chocolate brownie to make these hard to resist Tiramisu Brownies
Ever since I saw the movie “The Holiday” I’m wondering if there are actually places that let you swap the house for a few days to a week.
I love day-dreaming there are places like that and one day I pack a backpack and switch house with an Italian or even a French family. I don’t speak Italian or French but I love cheese and that’s a great reason to visit, don’t you think? Plus the French pastries, oh my, the flaky buttery pastries.
Croissants, brie, crème fraiche, mascarpone, tiramisu
I’m totally against eating raw eggs but I have a weakness for Tiramisu. I love the creamy filling, the coffee flavor, the slight crunch bite from the airy lady fingers.
When I saw the recipe for Tiramisu brownies in a Taste of Home magazine I knew I had to make it. Usually their printed recipes are found on their website and just like the others who have tried it I had a hard time spreading the filling over the creamy cheesy filling. It was good, just not as pretty as they show it.
A few weeks ago I decided to give it another try, this time putting my own twist on it.
This time I cut the eggs and sugar, saved just a little bit of the brownie batter to make a light swirl with the cheesy filling.
I loved it!
The brownie is dense and fudge-y, with a deep chocolate flavor, the mascarpone filling is light, creamy and the top brownie swirl gets a soft crust while baking.
It’s a perfect afternoon or after dinner treat, perfect for parties (served it at a baby shower few weeks ago and everyone was ohh and ahhh about it).
Is there any possible way to go wrong with chocolate? I don’t think there is.
Yields a 13X9 inch baking pan
Rich fudgy chocolate brownie swirled with light creamy mascarpone filling.
30 minPrep Time
50 minCook Time
2 hrTotal Time
Save RecipeIngredients
- 12 oz (Hershey's) chocolate chips
- 1 cup butter, softened
- 1 cup sugar
- 4 whole eggs
- 4 egg whites
- 1 cup (King Arthur Flour) cake flour*
- 1/4 cup (Nescafe) instant coffee granules/powder
- 16 oz Mascarpone cheese room temperature
- 1/4 cup sugar
- 4 egg whites
- 2 tsp vanilla extract
Instructions
- In a large bowl melt the chocolate. Stir until smooth and leave it to cool.
- Heat the oven to 350F. Line a 13X9 baking pan with paper. I used the pan liner paper from Reynolds.
- Add the melted chocolate to the mixing bowl fitted with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites.
- Add the instant coffee followed by the flour. Mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of brownie batter.
- In another bowl combine the mascarpone cheese with 1/4 cup sugar, 4 egg whites and vanilla extract.
- Spread the cheese mixture on top of the brownie batter.
- Place spoonful of the remaing brownie batter on top of the creamy filling and swirl it lightly with a fork.
- Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.
- Enjoy!
Notes
If you don't have cake flour you can make your own by placing two tablespoons of cornstarch in a one-cup measure. Fill the rest of the cup with all-purpose flour. Sift together and use it.
If you like these Tiramisu Brownies, you may also like :
Coffee and cream chocolate chip cookies
Sending love your way,
Roxana
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