Description
These molten small batch ‘brown butter’ tiramisu brownies melt in your mouth with the perfect combination of crinkle top brownie meets tiramisu! With a rich, fudgy espresso brownie, dairy free espresso vanilla bean mascarpone, and generous dusting of cocoa powder, you’ll never believe these brownies are entirely vegan too!
Ingredients
Scale
Espresso Brownies:
- 1/3 cup (80 g) vegan butter or coconut oil, melted
- 3 ounces vegan chocolate
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder
- 2 tsp instant espresso powder
- 1/8 cup (40 mL) aquafaba or dairy free milk room temperature
- 1/3 cup (75 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
Espresso Mascarpone:
- 1 batch vegan mascarpone
- 1 cup (240 mL) vegan heavy cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 tbsp cornstarch or arrowroot starch
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- 2–3 tbsp cocoa powder, for dusting on top
Instructions
- Prep: Preheat the oven to 350F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list.
- Make the mascarpone: Follow the instructions for making the vegan mascarpone. Set aside to chill in the fridge.
- Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
- Make the fudge sauce: Pour the hot browned vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder and espresso powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
- Bake: Pour the brownie batter into the prepared loaf pan, and bake for 33-35 minutes, or until a toothpick comes out nearly clean.
- Make the mascarpone cream: While the brownies are baking, in the large bowl, cream the vegan heavy cream until you reach soft stiff peaks, about 3-4 minutes. Then add in the powdered sugar, cornstarch, vanilla extract, and espresso powder, and cream again until creamy and combined. Finally, spoon in the chilled mascarpone cheese, and cream again until fluffy and combined. Set aside covered and in the fridge for when you’re ready to assemble with the brownies. The brownies must not have any heat on them.
- Cool: Remove the brownies from the oven and allow them to completely cool. There should be absolutely NO warmth coming from them, so you’ll need at least an hour.
- Assemble the tiramisu brownies: Once the brownies are cool to the touch, spoon the mascarpone cream on top and spread to the edges of the pan.
- Slice and serve: Dust with cocoa powder. Use a large kitchen knife to slice the brownies into 6 or 8 large brownies, and enjoy!
Notes
Aquafaba: This is the liquid in your chickpea can or jar. It acts just like an egg white and is an amazing egg substitute in baking!
Gluten free: Use a gluten-free 1:1 baking flour.
