Ingredients
Scale
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons cocoa powder
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup flour
- 1 pint coffee ice cream, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon instant espresso powder
- Cocoa powder for serving
Instructions
- Line an 8-inch square baking dish with parchment paper, and preheat the oven to 325°F.
- In a saucepan, melt the butter over medium-low heat without browning it.
- Remove from heat and mix in the cocoa powder and sugar until combined.
- Stir in the vanilla and salt, mixing for about a minute until it's warm but not hot.
- Whisk in the eggs one at a time until blended, then add the flour and stir thoroughly for at least 50 strokes.
- Transfer the thick brownie mixture into the pan, spreading it evenly, and bake for 25-29 minutes until a toothpick inserted comes out with moist crumbs.
- Allow the brownies to cool completely. Meanwhile, melt the ice cream and soften the cream cheese.
- Combine the melted coffee ice cream, cream cheese, powdered sugar, and espresso powder in a bowl and beat until fluffy.
- Spread the mixture over the cooled brownies and chill for at least an hour or overnight. Dust with cocoa powder, cut into squares and serve.
Notes
For an extra coffee punch, add more espresso powder to the topping.
These brownies can be made ahead of time and stored in the fridge for a refreshing dessert.
Ensure the brownies are completely cool before adding the tiramisu topping for best results.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.