Tiramisu Brownie

Melt chocolate chips over a double boiler then remove from heat and let it cool to room temperature.

Preheat oven to 350 F. Line an 8×8 inch baking pan with parchment paper or foil.

Transfer chocolate to the bowl of a stand mixer fitted with paddle attachment. Add butter and beat until incorporated. Add sugar, then slowly add eggs and egg whites, mixing on medium-low speed, until incorporated. Add instant coffee and flour. Mix until just combined and do not over mix.

Pour batter into baking pan, leaving ½ cup aside.

For the swirl: In a bowl, combine mascarpone, sugar, egg whites, vanilla and liqueur (optional). Mix until incorporated.

Using a spatula, spread mascarpone mixture over the chocolate one. Spoon the remaining brownie batter over the top. Using a fork or wooden skewer, swirl the brownie batter into the mascarpone layer.

Bake for 35 minutes (baking time may vary), until center is set and brownies start to pull away from the sides of the pan. Remove from oven. Let it cool completely in the pan, before slicing and serving.

Serve with a scoop of tiramisu ice cream.

Recipe adapted from Roxana’s Home Baking.