Tiramisu Brownies

Tiramisu Brownies
A few months ago I made brownies withDon Tomas’ coffee and John LOVED them.  In fact, he might have eaten practically the whole pan, I’m not 100% sure.  And I don’t think he’d ever tell me if he did anyway.So there’s nothing better than upping the ante on him and for myself, too!  When we discussed his birthday onFacebook a while back, a lot of bloggers had wonderful suggestions for doing a ‘twist’ on a traditional tiramisu.  Instead I decided to go ultra-conservative with a real all homemade and delicious tiramisu.  The best I’ve ever had anywhere.

But providing him a second way to enjoy his favorite dessert really seemed to stick with me and when I realized I had all the ingredients in the house, it seemed silly not to indulge.  In fact, just to help me out, he even consented to taking some pictures of these brownies – and YUM how good do they look?  Since he’s the one that consumed them, I’d say the pictures probably do his love affair with all things tiramisu justice.

And, if you missed any, here are all the other posts for Brownie Week:
Homemade Brownie Mix
Raspberry White Chocolate Brownies
Dulce de Leche Brownies

Tiramisu Brownies
Serves:  9 (9×9 pan)
3/4 cups flour
1/2 teaspoon baking powder
1/3 cup cocoa powder
1 cup white sugar
1/4 cup melted butter
2 eggs
1/2 cup Don Tomas brewed coffee
2 teaspoons amaretto
6 tablespoons butter (2/3 of 1 stick)
6 ounces marscapone cheese
3 cups confectioner’s sugar
2 tablespoons milk
3 tablespoons coffee

Brownies:  Preheat oven to 350 degrees F.  In a large bowl, combine flour, baking powder, cocoa powder, and white sugar.  Mix until evenly incorporated.  Add butter, eggs, coffee, and amaretto.  Mix well until blended.  Pour into a 9×9 greased baking dish.  Cook for 15-25 minutes, until fully cooked through.  When a toothpick is inserted into the middle it should come out clean or just have a few small crumbs sticking to it.  Let cool before frosting.

Frosting:  Beat together the butter and marscapone until fluffy.  Sift the confectioner’s sugar over the mixture and then slowly beat in; when the frosting begins to come together add milk and coffee, beating well until thick and fluffy.  Frost the brownies and then serve.

I suggest only frosting what you will eat.  It’s best to store the brownies in an airtight container on the counter while storing the frosting in an airtight container in the fridge!

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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