Recipe by mollypaul
Oh My! Tiramisu AND chocolate...I must be in heaven. A recipe from the Houston Chronicle.
Top Review by Halcyon Eve
These were very good and not too sweet--but very, very rich. I had a hard time making them, though, in that the mascarpone filling was very liquidy and light while the chocolate batter was thick and heavy. When I went to spread the batter over the filling, it just sank down into it. So I ended up with the filling and batter kind of swirled together on top. They were very rich and moist and fudgy, yet light at the same time, not dense. DH loved them--he loves chocolate but not sweet things, so they were terrific for him. Thanks for posting, Courtly! Made for My 3 Chefs Fall 2008.
- 12 ounces fine-quality semisweet chocolate
- 1 cup unsalted butter, room temperature
- 1 1⁄3 cups sugar
- 6 eggs
- 1 cup cake flour
- 1⁄8 cup espresso powder (more may be added if you prefer a stronger coffee flavor) or 1⁄8 cup instant coffee powder (more may be added if you prefer a stronger coffee flavor)
- 16 ounces mascarpone cheese (Cream Cheese may be substituted)
- 1⁄4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cocoa powder
Directions See How It's Made
- Preheat oven to 350.
- Grease and flour a 9x13 pan.
- Chop or break chocolate into small pieces.
- Melt in the microwave and stir until smooth.
- Pour into a mixer bowl and cool slightly (until just warm to the touch).
- Beat butter into the warm chocolate.
- Beat in 1 1/3 cups sugar.
- Add the six eggs one at a time, beating until the mixture lightens.
- Blend in flour and coffee powder into batter on low speed and do not overmix.
- Pour into prepared pan.
- In a medium bowl, whisk together cheese 1/4 cup sugar, two eggs and vanilla extract Pour over brownie batter.
- Bake for 35 to 40 minutes or until the middle is almost set and top begins to buckle Cool in the pan.
- Dust lightly with cocoa powder and cut into 40 small bars.