Desserts/ Lovechocolate


Brownie-tiramisu-19The result of combining these two wonderful desserts into one is just as promising as it sounds. I think they do not need many explanations, it is obviously decadent and delicious. Do you like tiramisu? Do you like Brownie? Well, then, it’s pretty clear you’re going to love this combination.

Brownie-tiramisu-4WARNING: Today’s recipe is full of delicious calories, dangerous amounts of intense chocolate, pounds of creamy and rich mascarpone cream, and of course, more and more delicious chocolate. But it’s great! Consume in moderation, Cau de Sucre is not responsible for readers who eat the entire tray and end up in the hospital with sugar overdose 🙂

Brownie-tiramisu-10How I like to make recipes like this !!!!!!! like those which just looking at the photos makes you drool and the stomach starts roaring. I am sorry if I am making someone envious, but you have to understand that this is the great goal of every culinary Blogger, make you drool with your photos.

Brownie-tiramisu-27I did not invent the Brownie-Tiramisu, I saw it some time ago somewhere, but I do not remember where, if it was in a restaurant, on the internet, a magazine, I have forgotten. But those two words together stayed in my memory and I knew I had to do it someday.

Brownie-tiramisu-28And since I am so crazy about these sorts of grotesque combinations of two desserts in one, I have not stopped until I have done it. I have put together my favourite Brownie recipe and my classic recipe of authentic Italian tiramisu (approved by a friend of mine from Italy) and the result is this creation that I post today in the blog.


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Serves: 12 - 14
Cooking Time: 20 min. Total: 50 min. + 12 h cooling


  • 325 g of dark chocolate (minimum 60% cocoa)
  • 125 g butter
  • 25 g cocoa powder
  • 60 g of sunflower oil
  • 250 g brown sugar
  • ½ tsp vanilla extract
  • 3 eggs + 3 yolks
  • 150 g of flour
  • ½ tsp of salt
  • 75 g chopped dark chocolate (or chocolate chips)
  • 75 g of chopped walnuts
  • 6 eggs
  • 120 g of sugar
  • 500 g of mascarpone (at room temperature)
  • 2 cups Espresso coffee
  • 300 g (approx.) of lady fingers (I used some pretty flat ones that I bought in Italy)
  • 2 tablespoons cocoa powder



Before you begin, organize yourself a little. It is advisable to prepare the recipe the day before because the tiramisu needs several hours of refrigerator to get consistency. In addition, before assembling the tiramisu on top of the brownie, this must be completely cold, or it will make the tiramisu cream a soup. And for that it takes time, since with so much chocolate it is very hot, so count on a waiting time of 1h and 30min approx. for the brownie cool completely.


We begin by preparing the Brownie, for this preheat the oven to 180ºC and fat a square baking pan with butter and sprinkle with flour. Put a saucepan on the fire with the chocolate and butter and heat stirring constantly until the chocolate has completely melted. Remove from the heat and add the cocoa powder until the mixture is incorporated.


In a bowl, pour the oil, sugar, vanilla and egg and mix until ingredients are combined. Add the rest of the dry ingredients and then add the melted chocolate, it does not matter that it is still hot. Mix to integrate everything, but be careful of overmixing.


Pour the mixture into the baking pan and bake at 180ºC for about 30 minutes. The texture of a good brownie should be dense and compact inside and with a crisp and brittle layer on the outside, so in any case you should check if it is well cooked before removing it from the oven. Remove from oven and allow to cool completely on a rack.


In the meantime, you can prepare the tiramisu. Separate the yolks from the whites. Whisk the egg whites until they foam, then add 60 g of the sugar and mount to hard peaks. Keep aside.


In a bowl, mix the yolks with the rest 60 g of sugar and whisk the mixture at high speed for a minimum of 5 minutes, until it turns very white and foamy. This step is very important to obtain the texture of the tiramisu cream. Add the mascarpone, that should be soft so that it integrates better, and continue beating at medium-high speed for about 2 or 3 minutes more.


Incorporate the egg whites into 2 or 3 additions and mix constantly in soft and warming motions until you get a uniform cream. Reserve the cream in the refrigerator while you wait for the brownie to cool completely. While you can go prepare the coffee and let it cool too.


For the assembly, you can unmould the brownie and place it in a tray or you can leave it inside the pan and place the tiramisu on top of it, it will not look so nice but taste is the same.


Lightly dip half the lady fingers with coffee and cover the whole surface of the brownie with them. Then cover with half the cream. Place another layer of wet lady fingers and cover with the rest of the cream.


Refrigerate for a minimum of 12 hours for the tiramisu cream to harden. Just before serving, sprinkle with cocoa powder.

Sweet dreams,

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