Brown Butter Tiramisu Brownies

Tiramisu or brownie — why play favorites when you can have both?! Dark and moody, yet light and airy, our Brown Butter Tiramisu Brownies are a texture-filled treat that brings the best of both dessert worlds together. And it all starts with Dinner Bell Unsalted Butter. We begin with a fudgy, brown butter brownie base then add a layer of ladyfingers soaked in brown butter espresso syrup. Finally, we top it all off with a cloud-like mascarpone cream and a dusting of cocoa powder. Whether you’re baking for a special celebration or just spoiling yourself (as you should) this recipe delivers comfort, class, and a little drama in every decadent slice!

How To

1. Preheat the oven to 350ºF, grease a 9x13-inch pan with butter, and line the bottom and sides of the pan with parchment paper, letting the excess hang over the edges.
2. To make the brownies, in a small saucepan over medium-high heat, heat the butter, stirring occasionally, until it melts, foams, and the butter solids turn golden brown, about 10 minutes. Remove the pan from heat and immediately whisk in the dark chocolate and instant coffee until melted and well combined. Set aside to cool for 10 minutes.
3. In a medium bowl, combine the flour, cocoa powder and salt. Whisk to combine. Set aside.
4. In a stand mixer fitted with the whisk attachment, combine the eggs, sugar, and brown sugar, and beat on medium speed until light in color and almost double in volume, 2 minutes.

5. Reduce the speed to low, and slowly pour in the cooled chocolate and dry ingredients. Beat until just combined.

6. Pour the brownie batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes or until the edges are set and an inserted toothpick comes out mostly clean.

7. Meanwhile, to make the brown butter espresso syrup, in a small saucepan over medium-high heat, melt and brown the butter, 5 to 8 minutes. Remove the pot from the heat and immediately whisk in ½ cup of water, the sugar, and instant coffee. Whisk vigorously to emulsify. Transfer to a shallow dish.

8. When the brownies are done baking, begin dipping the ladyfingers into the brown butter espresso syrup, soaking each side for 1 second. Press the ladyfingers into the warm brownies, lining them up and cutting them down as needed, to cover the entire top. Let cool completely.

9. To make the mascarpone whipped cream, in a stand mixer fitted with a paddle attachment, combine the mascarpone, heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium speed until medium peaks form, about 3 minutes.

10. Using an offset or small rubber spatula, evenly spread the mascarpone whipped cream over the cooled brownies and ladyfingers. Cover and let set in the refrigerator for 6 hours and up to overnight.

11. Before serving, dust with cocoa powder. Slice and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: Ash Baber