Italian Tiramisu Bars (Print Version)
# Ingredients:
01 -
1 cup (240ml) heavy cream.
02 -
1/4 teaspoon salt.
03 -
1 teaspoon salt (use 1/2 for iodized).
04 -
1/2 cup (60g) unsweetened Dutch cocoa powder.
05 -
1 cup (140g) packed dark brown sugar.
06 -
8 oz mascarpone.
07 -
3 tablespoons unsweetened cocoa powder.
08 -
1 cup (227g) salted butter.
09 -
14 ounces 70% bittersweet chocolate, broken into pieces.
10 -
1 tablespoon vanilla extract.
11 -
5 large eggs.
12 -
1 cup (200g) granulated sugar.
13 -
1/4 cup (50g) granulated sugar.
14 -
1 tablespoon vanilla bean.
15 -
1 tablespoon instant espresso powder.
16 -
1 cup (120g) all-purpose flour.
17 -
1 tablespoon instant espresso powder.
# Instructions:
01 -
Set your oven to 350°F to start warming up.
02 -
Butter a 9x13 pan and line it with a sheet of parchment paper.
03 -
Heat butter in a small saucepan on low. Add chocolate pieces and stir slowly until smooth.
04 -
Sift together the cocoa powder, espresso powder, and flour in a bowl.
05 -
Whisk the eggs, sugars, vanilla, and salt until the mixture gets thick and pale.
06 -
Gently mix the cooled chocolate-and-butter combo into the wet ingredients.
07 -
Carefully fold the dry mixture into your wet ingredients, taking care not to overmix.
08 -
Pour the batter into your prepped pan, level the top, and bake for about 25 min, or until cracks form on top.
09 -
Let the baked brownies cool all the way on a wire rack.
10 -
Whip mascarpone and cream together, then mix in sugar, espresso powder, salt, and vanilla until the peaks are soft.
11 -
Evenly spread the whipped topping over your cooled brownie base.
12 -
Sprinkle cocoa powder over the top, slice, and dig in.
# Notes:
01 -
The brownie layer can be made early and frozen.
02 -
Add the whipped topping right before serving.
03 -
A crackled top gives it a nice texture.