Tiramisu Chocolate Brownie

There is always something satisfying about having a dessert that not only has one of your favourites but two combined together. Oh yes, a decadent tiramisu chocolate brownie. Looking at this a lot of people have said to me it looks like it fell out of a magazine or better still from a patisserie (my dream to own one someday). Of course, I will take all the compliments I can get as I absolutely love taking the time to make things look beautiful and taste great. This recipe is really easy and not at all time consuming. The only thing that really takes time and patience is making the chocolate squares placed ontop of the cream. I will be doing a seperate how to tutorial which shows you how to temper chocolate correctly and use a chocolate transfer as this is the time consuming part that requires patience. 

Ingredients: - 

For the Brownie

250g butter

2 cups caster sugar

4 eggs

1 1/2 cups plain flour

3/4 cup cocoa powder and alittle extra for dusting

1 1/2 Tsp vanilla essence

100g brown milk chocolate squares (baking chocolate)

100g white chocolate squares (baking chocolate) 

1/2 packet of savoiardi (sponge finger biscuits) crushed

20x30cm baking pan (greased and lined with baking paper) 

For the cream 

250g mascarpone

200ml thickened fresh cream

1/3 cup icing sugar 

Method: - 

For the Brownies

Preheat the oven to 180 degrees. Melt the butter in a medium sized saucepan over a medium heat. Once melted remove from the heat and add the sugar. Make sure that your mixture has cooled somewhat before you add the eggs, as you really don't want your eggs to start to scramble in the mix. Add the eggs one at a time until you achieve a thick yet glossy mix. Add the vanilla, cocoa powder and plain flour to the egg mix. Add all the white chocolate squares and half of the brown milk chocolate squares and mix. Finally add the crushed sponge finger biscuits and mix well. Pour this into your baking pan which has been lined. Now, place the rest of the brown milk chocolate squares at random places on the brownie mix. This will start to partially melt when you bake your brownies. Place into the oven for approx 30 minutes. Test using a skewer. Once your brownies have cooked and cooled down you can cut them into squares and place on serving trays. 

For the Cream 

Mix all the ingredients together and keep aside until you are ready to serve. I usually keep this refrigerated in a piping bag, so when dessert time arrives it is easy to pipe the cream and then dust with a bit of cocoa powder. Serve and Enjoy... :)