Tiramisu Brownies
Ingredients:
Brownie layer:
1 cup melted butter (I use dairy free)
2 cups sugar or coconut sugar
4 eggs
1 1/2 cups cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
2/3 cup all-purpose flour
Tiramisu layer:
1 package ladyfingers
1 cup brewed espresso (I use instant espresso powder)
2 eggs (yolks and whites separated)
1/2 cup sugar
8oz container mascarpone (or dairy free alternative)
Cocoa powder to dust the top
Instructions:
Brownie layer:
Preheat oven to 350F and line a brownie pan with parchment paper.
Melt the butter in microwave. Add the sugar, whisk together, and microwave for another 15-20 seconds, until the sugar looks more dissolved.
Add the eggs and vanilla, and whisk.
Add the cocoa powder, flour, and salt, and mix until smooth.
Bake for 45 mins or until a toothpick comes out clean.
Tiramisu layer:
Dunk each ladyfinger into the espresso and line the top of the brownies with the ladyfingers.
In a mixer or using a hand mixer, beat the egg whites with 1/4 cup sugar until they are thick and fluffy. You should be able to turn the bowl upside down without them spilling. Set aside.
Add the egg yolks and 1/4 cup sugar to a bowl, and beat until creamy. Add the mascarpone and continue to beat until smooth and creamy.
Add the egg yolk mixture to the egg white mixture, and fold together. Spread on top of the ladyfingers.
Dust with cocoa powder and let set in fridge for 6-8 hours, or overnight.
