tiramisu brownie cookies
These fudgy brownie cookies are inspired by tiramisu. They are incredible. Probably the best bite I’ve had this year. The cookie is technically a brownie, but it’s spiked with coffee and studded with dark chocolate. The mascarpone cream on top is so indulgent (and also spiked with coffee) with a gorgeous creamy texture that pairs so well with the brownie. Together it’s the perfect bite.
- Yield: 20-22 1x
Ingredients
brownie cookie
113g unsalted butter (salted is fine)
110g (4 oz.) dark chocolate, like Ghirardelli 60% chips or bars
2 tsp instant coffee, like Folger’s
1 tsp Diamond Crystal kosher salt, or 1/2 tsp regular salt
150g (3/4 cup) granulated sugar
110g (1/2 cup) brown sugar
2 eggs
1 tsp vanilla bean paste or extract
46g (1/2 cup) Dutch process cocoa powder
90g (3/4 cup) all purpose flour
180g (1 cup) chopped chocolate or chocolate chips, like Ghirardelli 60%
mascarpone cream
8 oz. mascarpone
240g (8 oz.) heavy whipping cream
120g (1 cup) powdered sugar
1 tsp vanilla bean paste or extract
1/2 tsp Diamond Crystal kosher salt, or 1/4 tsp regular salt
Instructions
make the cookies
Preheat the oven to 350 F.
To a small saucepan, add the butter and the chocolate chips. Melt on a low heat, stirring and being careful not to overheat the chocolate. The butter will melt more quickly, and once it’s melted, take it off the heat and stir until the rest of the chocolate is melted. Stir in the instant coffee. Set this aside.
To a mixing bowl, add the eggs, sugars, and salt. Mix with a hand mixer on medium-high speed until it is thick and mousse-y, about three minutes.
Pour the chocolate/butter mixture into the whipped eggs and fold gently until the chocolate and eggs are combined.
Using a fine mesh sieve, sift the cocoa powder and the flour into the mixture. It’s very important to sift cocoa powder, because it almost always has a lot of lumps.
Scoop the cookies with a #30 cookie scoop onto a parchment lined baking sheet. Bake the cookies for 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Moving them prematurely will cause them to fall apart.
This recipe makes about 20-22 cookies that are about 2 1/2″ in diameter when using a #30 scoop.
make the mascarpone cream
While the cookies are baking and cooling, make the coffee mascarpone cream. To a mixing bowl, add the mascarpone, powdered sugar, vanilla bean paste, salt, and instant coffee (that has been dissolved in a tiny bit of hot water).
Mix with a hand mixer until the mixture is smooth and creamy. Add the cold whipping cream and mix until you reach stiff peaks.
Fill a piping bag (fitted with a round piping tip like a Wilton 2A) with the mascarpone cream. Pipe the mascarpone cream onto the brownie cookie however you’d like. I tried a few different ways, but my favorite was this flower pattern. Dust the top with a bit of cocoa powder.
Notes
- Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together beforeever starting the recipe will help tremendously.
- Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.
- For perfectly round cookies, use a large metal cookie cutter to scoot the hot cookies into shape. I’m addicted to doing this.
Find it online: https://linenandgray.com/tiramisu-brownie-cookies/