Brown Butter Tiramisu Brownies
Creamy, fudgy, chewy and rich: these brown butter tiramisu brownies are eggless with coffee flavour running through every bite ♡
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Whoever said tiramisu is addictive was absolutely right because ever since I made my tiramisu inspired cheekie, I’ve just wanted to make everything inspired by tiramisu. So I made these tiramisu brownies: a combination that feels almost too good to be true, especially for people who find it impossible to choose between tiramisu and brownies and by people, I mean basically all of us because who really is that decisive?
These are my brown butter tiramisu brownies, they’re eggless with a fudgy coffee brownie base topped with a whipped mascarpone coffee cream and finished with a dusting of cocoa powder. In an ideal world, where I wasn’t too lazy to make or buy ladyfingers, I would’ve added a layer of coffee soaked ones right before the cream and that would’ve made it even more tiramisu-like. But even without it, it’s such a good mix of textures: the rich, chewy brownie paired with the light, creamy coffee mascarpone makes every bite feel indulgent and balanced, it’s just so, so good!
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Brown Butter Tiramisu Brownies
servings
9
prep time
20 min
cook time
oven: 25-30 min
airfryer: 15-20 min
Ingredients
Brown Butter Brownies
- 1/3 cup (75 g) butter
- 1/4 cup (50 g) dark chocolate (I used compound dark chocolate)
- 1/4 cup brown sugar (50 g), powdered
- 1/4 cup + 2 tbsp white sugar (75 g), powdered
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 g) condensed milk
- 2 tbsp (30 g) milk
- 1/2 tsp vanilla essence
- 1/3 cup + 2 tbsp (55 g) all purpose flour
- 1/2 tbsp (4 g) cornstarch
- 1/2 tbsp instant coffee
- 1/16 tsp baking soda
Whipped Coffee Mascarpone Cream
- ¼ cup (60 g) mascarpone cheese
- 1 tbsp instant coffee
- 2 tbsp (30 g) whiskey, optional
- ½ tsp (2 g) vanilla extract, optional
- ⅓ cup (80 g) whipping cream, cold
- 1½ tbsp (20 g) icing sugar, adjust to taste
Garnish
- dusting of cocoa powder
Instructions:
- Brown the butter: In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- Melt the chocolate: Add the dark chocolate to the hot butter and whisk until fully melted and smooth.
- Mix with sugars and cocoa powder: In a bowl, combine powdered brown sugar, powdered white sugar and cocoa powder. Pour in the chocolate-butter mixture into it while it is still warm. Beat with an electric handmixer for a few minutes till the sugar dissolves and the mixture is smooth.
- Add condensed milk, milk and vanilla extract. Whisk for 1-2 minutes to incorporate air into the batter. It should look glossy and slightly thick.
- Add dry ingredients: Sift in all purpose flour, cornstarch, instant coffee and baking soda. Fold gently using a spatula until just combined. Do not overmix.
- Transfer the batter to a greased, parchment lined baking tin and smooth the top.
- Bake in a preheated oven at 180°C for 25-30 minutes or Airfry: 170°C for the first 10 minutes, then reduce the temperature to 165°C and airfry for another 5-10 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Let the brownies cool completely.
- For the whipped mascarpone cream: To a chilled bowl, add whipping cream and icing sugar and whip till stiff peaks form.
- In a separate bowl, add mascarpone cheese, instant coffee powder, vanilla and whiskey and gently whisk until smooth and combined.
- Mix the whipped cream with mascarpone cheese in batches till smooth and creamy.
- To the cooled brownies, add the whipped mascarpone cream on top and smoothen it out with a spatula.
- Dust with cocoa powder generously, refrigerate for atleast 30 minutes for the cream to firm up a bit, slice and servee!
Recipe Video
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I love the tiramisu brownie recipe I was delicious!
