BROWNIE TIRAMISU RECIPE BY TASTY
Here's what you need: brownie mix, espresso, vegetable oil, egg, heavy cream, powdered sugar, mascarpone cheese, espresso powder, vanilla extract
Provided by Tasty
Categories Desserts
Yield 4 parfaits
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350ºF (180°C).
- Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
- Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
- Bake for about 10 minutes.
- While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
- In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
- When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
- Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
- To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
- Chill tiramisu in the fridge for an hour.
- To serve, dust with cocoa powder and/or espresso powder.
- Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
- Enjoy!
BROWNIE TIRAMISU
Make and share this Brownie Tiramisu recipe from Food.com.
Provided by my3beachbabes
Categories Dessert
Time 1h10m
Yield 12 tiramisu's, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant.
- Stir together coffee liqueur and coffee.
- Coarsely chop 1 chocolate bar. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11- x 7-inch pan.
- Bake at 350° for 35 minutes or until center is set. Remove from oven, and cool in pan on a wire rack 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hour or until completely cool.
- Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.
- Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses. Spoon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture.
- Chop remaining half of chocolate bar into thin shreds. Sprinkle chocolate and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24 hours.
- Mascarpone gives the topping a special flavor, but an equal amount of softened cream cheese may be substituted. Almond-flavored liqueur makes a delicious substitute for coffee liqueur.
Nutrition Facts : Calories 449.3, Fat 24.6, SaturatedFat 13.2, Cholesterol 110.7, Sodium 107.9, Carbohydrate 52, Fiber 1, Sugar 42.5, Protein 3.8
TIRAMISU BROWNIES
Tiramisu and brownies-what a yummy combination! This easy recipe gives you the traditional tiramisu flavor you adore minus the fuss.-Anna-Maria Carpanzano, Whitby, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition. , Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside. , For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth. , Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling. , Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. , Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 211 calories, Fat 15g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 58mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BROWNIE TIRAMISU
Coffee, raspberries and sweet cream cheese take brownies to an even yummier level in this easy-to-make tiramisu.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Cut brownies into bite-size pieces; place in 6 dessert dishes. Drizzle with coffee.
- Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat on low speed 2 min. Add 1/2 cup COOL WHIP; mix well. Spoon over brownies.
- Top with remaining COOL WHIP, berries and grated chocolate.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.9227 g, Sugar 0 g, Protein 5 g
EASY TIRAMISU BROWNIE BARS
Enjoy the taste of tiramisu in a brownie! Cream cheese, rum extract and coffee transform brownie mix into Italy's most popular dessert.
Provided by Inspired Taste
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
- Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
TIRAMISU BROWNIES
Add another layer to the classic stacked Italian dessert to create an irresistible chocolatey treat.
Provided by Food.com
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Equipment:.
- 9x9 baking dish.
- Stand mixer.
- Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with nonstick spray and line with parchment paper, then spray paper. Prepare brownie batter according to package directions and stir in mini chocolate chips. Bake and let cool completely.
- In a medium bowl, stir to dissolve espresso powder in boiling water. Set aside to cool.
- In the bowl of stand mixer with the whisk attachment or with a hand held mixer with whisk attachments, whip vanilla pudding mix with 2 cups cold milk and mascarpone on medium speed until smooth and thickened, about 2 minutes. Use a rubber spatula to fold in 1 cup Cool Whip.
- Spoon half of the mascarpone pudding onto the cooled brownies. Working one at a time, dip the ladyfinger cookies in the espresso, turning to coat, and place in a single layer on top of the pudding. Top cookies with remaining mascarpone pudding and smooth to cover. Top Tiramisu brownies with remaining Cool Whip and refrigerate until set, at least 30 minutes and up to 4 hours.
- To serve, use the parchment paper overhang to lift the cake from the pan, dust with cocoa powder and cut into squares.
Nutrition Facts : Calories 360.6, Fat 12, SaturatedFat 4.8, Cholesterol 6.8, Sodium 320.8, Carbohydrate 60.5, Fiber 0.8, Sugar 42.1, Protein 4.7
TIRAMISU BROWNIES
Make and share this Tiramisu Brownies recipe from Food.com.
Provided by Molly53
Categories Bar Cookie
Time 50m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour a 9x13 pan.
- Chop or break chocolate into small pieces.
- Melt in the microwave and stir until smooth.
- Pour into a mixer bowl and cool slightly (until just warm to the touch).
- Beat butter into the warm chocolate.
- Beat in 1 1/3 cups sugar.
- Add the six eggs one at a time, beating until the mixture lightens.
- Blend in flour and coffee powder into batter on low speed and do not overmix.
- Pour into prepared pan.
- In a medium bowl, whisk together cheese 1/4 cup sugar, two eggs and vanilla extract Pour over brownie batter.
- Bake for 35 to 40 minutes or until the middle is almost set and top begins to buckle Cool in the pan.
- Dust lightly with cocoa powder and cut into 40 small bars.
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