Tiramisu Brownie

Brownie Layer:

• 175g dark chocolate (min. 55%)
• 120g butter
• 3 large eggs
• 200g granulated sugar
• 100g all-purpose flour
• ¼ tsp salt
• 2g instant espresso powder
• Optional: Extra chopped chocolate for topping
• Vanilla extract or paste

Tiramisu Cream:

• 75g sugar
• 2 egg yolks
• 250g mascarpone
• 200ml heavy cream
• 1 tsp vanilla extract
• 30g malted milk powder (optional, e.g., Horlicks)
• 25g sugar

Ladyfingers:

• 200ml strong coffee
• 25g sugar
• 200g ladyfingers

Topping:

• Cocoa powder

Brownie Layer:

1. Preheat your oven to 170°C and grease a square baking pan. Line with parchment paper.
2. Melt the butter in a small saucepan over medium heat. Pour it over the chopped chocolate, let it sit for 1 minute, then stir until smooth. Set aside to cool slightly.
3. In a large mixing bowl, beat together the eggs, sugar, and vanilla until pale and fluffy (about 3 minutes).
4. Fold the chocolate-butter mixture into the egg mixture using a spatula.
5. Add the flour, espresso powder, and salt. Fold gently until just combined — avoid overmixing.
6. Pour the batter into the prepared pan, smooth the top, and sprinkle with extra chocolate if desired.
7. Bake for 20–25 minutes for a super fudgy texture. Let cool completely — preferably chill overnight in the fridge.

Tiramisu Layer:

8. Mix the coffee, sugar, and optional malted milk powder in a shallow bowl. Dip each ladyfinger briefly (a few seconds) in the coffee and layer them over the cooled brownie.
9. Over a double boiler (bain-marie), whisk the egg yolks and 75g sugar until pale and slightly thickened. Remove from heat and stir in the mascarpone until smooth.
10. In a separate bowl, whip the cream, 25g sugar, and optional Horlicks powder until stiff peaks form.
11. Gently fold the whipped cream into the mascarpone mixture to create a silky tiramisu cream.
12. Spread the cream over the ladyfinger layer. Dust generously with cocoa powder.
13. Refrigerate for at least 4 hours until set. Slice into squares to serve.

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