@donalskehan: #AD Tiramisu Brownies | The kind of bake you just need after a long & busy week. This one takes a little more time than my usual bakes but I kind of love that it forces me to slow down- and wow is it worth every bite! As always, every ingredient you need for this recipe is in your local @dunnesstores- so make sure to stop by for some weekend baking! #ad Serves: 12 Prep time: 45 mins, plus chill time Cook time: 22 mins 225g good-quality dark chocolate 225g butter 300g Dunnes Stores Baking at Home Caster Sugar 3 Dunnes Stores Free Range Large Eggs, beaten 📷 1 tsp vanilla extract 100g plain flour Big pinch sea salt 1 tsp baking powder📷 For the Tiramisu Topping: 400g white chocolate, chopped 250g full fat cream cheese 250g full fat mascarpone 250g double cream 250g Dunnes Stores Mascarpone 1 tsp vanilla extract 100ml espresso, cooled 1 tbsp Marsala or vin santo (optional) 125g ladyfinger biscuits, roughly broken Cocoa powder, for dusting Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 22 x 30cm baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour, salt and baking powder and fold in gently. Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 22 minutes until the top is firm and the cake has come away slightly from the sides of the tin. While the brownie is cooling, make the tiramisu topping. Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally. Set aside to cool a little. Beat the cream cheese, cream and mascarpone in a large bowl with an electric whisk until thick and fluffy. Stir through the melted white chocolate. Once the brownie is fully cooled. Carefully spread half of the mascarpone mixture on top. Soak the ladyfinger biscuits in a mixture of espresso and a swig of vin santo. Carefully spread the remaining mascarpone mixture, smoothing it out. Chill for 2 hours. Finish with a generous dusting of cocoa powder just before slicing into squares. Enjoy with a cup of tea or coffee!

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Friday 31 July 2026 11:03:25 GMT