Tiramisu Brownies

By Texaschef11

Ingredients

• 10 TBSP unsalted butter, cut into pieces, divided
• 1 cup plus two tablespoons all-purpose flour
• 1/4 ¼ cup unsweetened cocoa powder
• 1/2 ½ tsp. baking powder
• 1/2 ½ tsp. salt
• 1 tsp. instant coffee
• 8 ounces semisweet or bittersweet chocolate, chopped
• 4 ounces room-temperature mascarpone cheese
• 1 1/2 1 ½ cups granulated sugar, divided
• 4 large eggs, divided
• 1 cup pound cake thinly sliced, then cut into 2-inch pieces (I used Sara Lee because it was cheap and very dense so I knew it would hold together well)

Preparation

Step 1

Preheat oven to 350 degrees.
Brush a 9-inch square baking pan with butter or use baking spray. Sprinkle ½ cup of pound cake pieces on the bottom of pan. Arrange so they are laying flat.
In a small bowl, whisk 1 cup flour, cocoa, baking powder, instant coffee, and salt; set aside.
Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
Add 1 ¼ cups sugar; mix to combine.
Add 3 eggs, and mix to combine.
Add flour and cocoa mixture; mix just until moistened (do not overmix).
Prepare ,mascarpone mixture: Whisk mascarpone cheese with 2 TBSP room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 TBSP all-purpose flour.
Spread half the batter into the pan over pound cake pieces, they will move, it’s fine. Add another layer of pound cake pieces and add remaining brownie batter.
Spoon mascarpone mixture on top the brownie batter, leaving some brownie exposes. With the tip of a paring knife, swirl to marble.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.