Introduction
came to me during one of those late-night baking experiments last winter. Oh my goodness, what a happy accident! I was craving both tiramisu and brownies (pregnancy cravings are wild, y’all) and thought — why not combine them? The result? Pure magic. These brownies have this incredible fudgy base that’s literally drenched in espresso, topped with the creamiest mascarpone layer, and then — because I’m extra like that — another coffee-soaked layer that’ll make your taste buds dance. They’re my go-to when I need to impress at potlucks.
Timing
- Prep time: 30 minutes
- Cook time: 25 minutes
- Chill time: 4 hours
- Total time: 4 hours 55 minutes
Ingredients
- 2 cups all-purpose flour (or cup-for-cup gluten-free blend)
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temp
- ¾ cup dark cocoa powder
- 2 shots espresso (or ½ cup strong coffee)
- 16 oz mascarpone cheese
- 1 cup heavy cream
- ⅓ cup coffee liqueur (Kahlúa’s my fave!)
- 2 tablespoons instant coffee granules
- Cocoa powder for dusting
Step-by-Step Instructions
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