Tiramisu Brownies

tiramisu brownies recipe

I have nothing else but sweet words to say about this recipe.

Tiramisu Brownies. Every chocolate and coffee lover’s dream.

If you’ve been wondering about what to make for the upcoming Valentine’s Day, then this is it.

These brownie squares and beautifully fudgy, packed with coffee flavor, decadent and all-in-all amazing and unforgettable. I am definitely making them again soon.

Happy baking!

Love,
Petra

(This recipe was inspired by roxanashomebaking.com.)

 

Tiramisu Brownies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15 squares
 
Ingredients
  • 12 oz (340 grams) chocolate
  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated white sugar
  • 4 whole eggs
  • 4 egg whites
  • ¼ cup instant coffee granules (I used decaf)
  • 1 cup (130 grams) cake flour
  • 16 oz (450 grams) Mascarpone cheese, room temperature
  • ½ cup (100 grams) granulated white sugar
  • 2 eggs
  • 2 tsp vanilla extract
Instructions
  1. Place a heatproof bowl over a saucepan of simmering water. Place the chocolate in the bowl and stir until melted and smooth. Let cool completely.
  2. Preheat the oven to 350 °F (175 °C) and line a 13 x 9-inch (33 x 23 cm) baking pan with parchment paper.
  3. Pour the melted chocolate into the bowl of your electric mixer. Beat in the butter. Then add 1 cup sugar, 4 eggs (one at a time) and the egg whites. Beat until just incorporated.
  4. Add the instant coffee granules, then 1 cup flour. Mix on low speed until just combined.
  5. Reserve 1 cup of the brownie batter in a separate bowl. Pour the remaining batter in the prepared baking pan.
  6. In a separate bowl, combine the Mascarpone cheese with ½ cup sugar, 2 eggs and vanilla extract.
  7. Spread the cheese mixture on top of the brownie batter.
  8. Working in spoonfuls, place the remaining brownie batter on top of the Mascarpone cheese layer and swirl it lightly with a fork.
  9. Bake at 350 °F (175 °C) for about 45-50 minutes.
  10. Cool completely in the pan before slicing it.
  11. Enjoy!

 

Enjoying…

crochet million diamonds blanket

Hi friends!

How are you doing? I hope everything is fine in your lives.

I am having a really great week. I feel relaxed, energized, happy. And I am thankful for everything being really nice in my life right now.

In addition, there are a few little things that I am enjoying immensely at the moment.

Like the project I am working on that is shown in the picture above. It has to stay a little secret for now, but more details will be revealed really soon… :)

 

crocheted hearts

These crocheted hearts. They were used in one of my previous projects and now I kind of can’t stop making them. I am trying to figure out another project for them to be used in. Maybe they could decorate a flower pot.

 

handful of crocheted hearts

Or they could look lovely if turned into a garland…

 

variegated yarn

And this new variegated yarn that I found in my favorite local store. I am still not sure what to use it for. Perhaps a baby blanket would be a fine idea. Those will be much needed around here in the near future. Do you have any suggestions?

Wishing you a great week!

Love,
Petra
 

A Great White Show

snow and trees

We had a big snowstorm here in the heart of Europe a couple of days ago.

It was magnificent!

The snowflakes were so huge, possibly the biggest I have seen. Ever! I’ve read that it had something to do with the air humidity. And what I loved about this nature’s show the most was that I could watch it from behind the window of my warm home office, without even letting my nose out. I really adore the view here.

I snapped a few pictures to share with you…

Enjoy!

 

snow and trees

snow and trees

snow and trees

Take care!

Love,
Petra

Double Chocolate Banana Bread… And Some News Too

double chocolate banana bread recipe

These days, for some strange reason, I have been craving chocolate like never before. Maybe I am just trying to find energy in all the possible places. Maybe January does this to me. Maybe it’s just hormones that are playing games with me these days (8 months preggers, have I mentioned? Oh, yes… Sorry for being so quiet about it for so long.). :) Well, who knows… Maybe it’s all combined.

So, given the fact stated above, I knew my fate was sealed the moment I saw a recipe for Double Chocolate Banana Bread.

Double Chocolate Banana Bread?

Can a recipe possibly sound any more tempting and delicious?

Without any hesitation I gave this thing a try and what I realized was that I have never ever tasted a banana bread so good and my place has never been filled with a better scent than the one that was coming out of the oven while this chocolatey miracle was baking. Absolutely heartwarmingly amazing!

This recipe is really gorgeous and if you are into chocolate, you must, must, must give it a try…

Enjoy!

With lots of love,
Petra

(This recipe was adapted from www.smittenkitchen.com.)

Double Chocolate Banana Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 3 bananas (very ripe)
  • ½ cup (115 grams) unsalted butter, melted
  • ¾ cup (145 grams) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (45 grams) cocoa powder, sifted
  • 1 cup (170 grams) semisweet or bittersweet chocolate chunks or chips
Instructions
  1. Preheat the oven to 350 °F (175 °C).
  2. Butter a 9×5-inch (1.9 l) loaf pan or spray it with a nonstick baking spray.
  3. In a larger bowl, mash the bananas.
  4. Whisk in the melted butter, then whisk in the sugar, egg and the vanilla extract.
  5. Place the baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and sift over the wet ingredients.
  6. Stir the dry and wet ingredients until just combined.
  7. Stir in the chocolate chunks or chips.
  8. Pour into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out batter-free.
  10. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
  11. Serve warm or at room temperature.
  12. Enjoy!

 

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