Tiramisu Brownies

Ingredients

• 12 tablespoon coffee(30g)
• 2200 ml water(200g)
• 350 g caster sugar(50g)
• 412 savoiardi sponge biscuits(120g)
• 5280 g cream cheese or mascarpone (dairy free or dairy)(280g)
• 6270 ml double cream (dairy free or dairy)(270g)
• 7120 g icing sugar(120g)
• 82 tablespoon cocoa powder(12g)
• 9150 g dark chocolate (min 50% cocoa)(150g)
• 102 tablespoon espresso powder(16g)
• 11140 g plain flour(140g)
• 12200 g caster sugar(200g)
• 1350 g light brown sugar(50g)
• 14120 g butter (dairy or dairy free)(120g)
• 15120 g milk (dairy or dairy free)(120g)
• 1660 g dark cocoa powder(60g)

Instructions

1. 1Line and lightly grease a 15cm square baking tray with baking paper. Preheat oven to 180°C.
2. 2In a saucepan, melt butter and sugar on low heat. Add milk and espresso powder. Turn off heat and add dark chocolate, letting it melt. Mix until smooth and leave to cool.
3. 3Sift plain flour, dark cocoa powder, and remaining sugars into a large bowl.
4. 4Pour wet ingredients into dry ingredients and mix until combined.
5. 5Pour half of the brownie batter into the prepared tin.
6. 6Dissolve 2 tablespoons coffee and 50g caster sugar in 200ml water. Transfer to a bowl.
7. 7Dunk each savoiardi sponge biscuit in the coffee mixture and place on top of the brownie batter.
8. 8Cover with the remaining brownie batter and bake for 20-25 minutes, until the top is set.
9. 9For the frosting, beat double cream and icing sugar together until soft peaks form. Beat in cream cheese or mascarpone until smooth.
10. 10Spread frosting over cooled brownies and dust with cocoa powder.
11. 11Slice and serve.