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Combining the best of both worlds, this heavenly dinner time dessert by Paula from Enjoy Dessert has a rich brownie base layered with coffee soaked ladyfinger biscuits and fluffy mascarpone cream. Brownies have been on my baking list for more times than I care to remember and tiramisu is something I no longer need a recipe for, yet I have never paused to give a thought about how these two will pair up until they became famous on food blogs. The subtle coffee kick nicely offsets the intensity of dark chocolate and if you are patient enough to allow the brownie and tiramisu layers to meld together overnight, you will probably thank yourself [and me!] afterwards.

TIRAMISU BROWNIES

For the Brownie Layer

200g dark chocolate

150g unsalted butter

150g caster sugar

30g cocoa powder

3 large eggs, room temperature

50 ml whipping cream

1 teaspoon coffee

1 teaspoon amaretto

100g all purpose flour

Pinch of table salt

1 teaspoon baking powder

For the Tiramisu Layer

200g mascarpone

2 large eggs, separated

Pinch of table salt

60g caster sugar

80 ml strong coffee

10 ml rum, optional

1 teaspoon amaretto

1 teaspoon vanilla extract

20-25 ladyfinger biscuits

50g dark chocolate, melted

Method:

  • For the brownie, melt the chocolate along with butter over low heat in a thick bottomed saucepan.
  • When the mixture is homogeneous, remove it from heat, add sugar and cocoa and mix thoroughly.
  • Combine the all purpose flour with baking powder and salt in a large mixing bowl and set this aside.
  • Add eggs, one at a time, to the chocolate mixture and mix well after each addition. Then add cream.
  • Stir in amaretto and coffee. Carefully fold in flour mixture till no flour streaks remain. Do not over mix.
  • Preheat oven to 180 degrees and line a 20×20 cm baking tray with parchment paper. Pour in batter.
  • Level the surface with a spatula and bake for 20 to 23 minutes. Check for doneness with a toothpick.
  • Remove cake from oven and let it cool in pan. Prepare coffee for soaking biscuits and leave to cool.
  • Add rum, amaretto and vanilla extract to cooled coffee. For the tiramisu layer, beat the mascarpone.
  • Beat egg yolks with sugar until they turn white in color and doubled in volume. Fold into mascarpone.
  • Beat egg whites with salt until stiff and carefully fold into mascarpone cream and chill for 30 minutes.
  • For the assembly, dip ladyfinger biscuits in coffee mixture and arrange neatly over the brownie layer.
  • Spoon mascarpone cream over biscuits, chill for few minutes. Melt dark chocolate over a bain marie.
  • Bring to room temperature so that it is still fluid. Drop teaspoons of the chocolate over mascarpone.
  • Run a knife lightly over cream to give marbled effect and return cake to refrigerator. Chill overnight.
  • Dust the tiramisu brownies with extra cocoa powder. Cut into squares and serve. Makes 20 servings.

Tiramisu Brownies

Almost like a Ferrero Rocher, these little hazelnut squares from The Australian Women’s Weekly will, without a doubt, remind you of the famous Italian candy from the very first mouthful. They are a bit labour intensive if you plan to make the hazelnut meal from scratch but you can easily save on time and energy by purchasing a sachet of ground hazelnuts from the nearest supermarket. Be sure to toast the store bought stuff for a couple of minutes in a preheated oven to get rid of the ‘raw’ taste before they go into your cake batter. The milk chocolate topping gives a characteristic Nutella feel to these mini bites but you can switch to dark chocolate, if you fancy a more intense cocoa flavour.

HAZELNUT CHOCOLATE SQUARES

Ingredients:

100g butter, softened

100g caster sugar

2 eggs, room temperature

100g ground hazelnuts

20g all purpose flour

150g milk chocolate

1 teaspoon vegetable oil

Method:

  • Preheat oven to 180oC. Grease a 8 x 8-inch square baking pan and line base and sides with baking paper.

  • Beat butter and sugar in a medium bowl with electric mixer till light and fluffy. Beat in eggs, one by one.

  • Stir in the ground hazelnuts and sifted flour. Spread mixture into prepared pan and bake for 20 minutes.

  • Stand in pan for 15 minutes. Meanwhile prepare glaze by combining the chopped milk chocolate and oil.

  • Stir in a heatproof bowl over a medium saucepan of simmering water until chocolate mixture is smooth.

  • Spread the chocolate glaze over the slice with spatula, and gently tap pan on bench until glaze is smooth.

  • Refrigerate until chocolate glaze is set before cutting it with a sharp knife, wiping the blade between cuts.

  • Store the hazelnut chocolate squares in a large air tight container for up to one week. Makes 16-20 pieces.

Hazelnut Chocolate Squares

These deliciously lemony bars, from The Girl Who Loves To Eat, are something you really have to make yourself to believe that they are so ridiculously good. While I scaled down the recipe to satisfy my sweet tooth, I think you should totally go for the full recipe as you will probably be going back for seconds or thirds or till it’s all over, save for the crumbs! Other than a simple sugar glaze, these lemon “blondies” as I call them, do not require any add-ons and will easily find their way into packed lunch boxes and picnic baskets as a popular request among children and adults alike.

LEMON DRIZZLE CAKE BARS

Ingredients:

100g unsalted butter

100g white caster sugar

2 eggs, room temperature

100g all purpose flour

1/2 teaspoon vanilla powder

1 teaspoon baking powder

Zest of 1 medium lemon

Juice of 2 medium lemons

100g confectioners sugar, sifted

Method:

  • Preheat oven to 180°C and line a baking sheet with baking paper. Cream together butter and sugar.

  • Beat until it turns light and fluffy. Add eggs and keep beating for 1-2 minutes. Add flour and vanilla.

  • Add the baking powder, then add the zest and juice of one lemon. Fold them into the batter carefully.

  • Spread evenly onto the baking sheet. Bake for 20-25 minutes till a wooden toothpick comes out clean.

  • Prepare drizzle by mixing the juice of 1 lemon with 1 cup of water. Let cake cool for about 5 minutes.

  • Poke it with a wooden skewer all over and then carefully spoon the lemon drizzle all over warm cake.

  • When cake is cooled, make glaze by mixing the confectioners sugar with the remaining lemon juice.

  • Spread onto cake and cut into bars while glaze is still wet. Leave to stand till glaze sets. Makes 8 bars.

Lemon Cake Bars

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PrerrnaMirchi
Mauritius

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