Скачать или смотреть Browni Tiramisu

Brownies Tramisu
For brownie
100 g dark or semi-sweet chocolate
50 g cocoa powder
230 g unsalted butter
4 large eggs, room
temperature
150 g granulated sugar
100 g brown sugar
100 g all-purpose flour
For cream
• 250 g mascarpone cheese,
cold or labne
200 g whipping cream, cold
50 g powdered sugar
½ teaspoon vanilla extract
For LADYFINGER SOAK
2 teaspoons espresso
150 g hot water
12 ladyfingers
For topping
1 tablespoon cocoa powder
Preparation:
Preheat the oven to
350°F. Line an 9x9" square baking pan with parchment paper on the bottom and up the sides of the pan.
In a medium bowl, add the chopped chocolate and cocoa powder.
In a small pan, heat the butter on medium heat until it has completely melted.
Remove the pan from the heat the moment the milk solids are golden brown and the mixture smells nutty. Pour the browned butter over the chocolate and cocoa powder. Stir the mixture until the chocolate has completely melted.
In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Use a whisk or electric hand mixer to mix until well-combined, about 3 minutes. slowly stream the brown butter-chocolate mixture into the egg mixture until combined.
Add the flour and fold together with a spatula until combined.
Transfer the brownie batter to your lined pan.
Bake brownies for about
25-28 minutes or until a toothpick inserted in the middle comes out mostly .
In a large mixing bowl, add the mascarpone cheese. Use an electric hand mixer to beat the mascarpone just until loosened and creamy.
Add the whipping cream, powdered sugar, and vanilla extract. Beat until the mixture thickens, about 5-10 minutes. Dip each ladyfinger into the espresso soak very briefly, only about 1 second on each side, and let the excess drip off.
Arrange the soaked ladyfingers in rows on top of the brownie layer.
Add the mascarpone cream on top of the ladyfinger layer. Use an offset spatula to smooth the cream into an even layer.
Chill the tiramisu brownies in the fridge for about 1 hour before slicing to allow the cream to set and ladyfingers to soften.
Slice into squares with a large knife, wiping the knife in between each cut for clean-looking slices.