Chocolate Brownie Tiramisu (using brownie mix)

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Chocolate Brownie Tiramisu (using brownie mix)

Book Description

In COOKIE DOUGH DELIGHTS, Camilla V. Saulsbury worked magic with refrigerated cookie dough. With BROWNIE MIX BLISS she turns her attention to the familiar box of brownie mix and the many possibilities contained herein. Incredibly, all 175-plus recipes in BROWNIE MIX BLISS begin with a standard box of brownie mix. What's more, all the recipes have been streamlined for easy, everyday baking.

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Brownie Mix Bliss: More Than 175 Very Chocolate Recipes for Brownies, Bars, Cookies and Other Decadent Desserts Made with Boxed Brownie Mix

Authors: Camilla V. Saulsbury

Date:

ISBN: 1581824440

Publisher: Cumberland House Publishing

Paperback

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Chocolate Brownie Tiramisu
(using brownie mix)
Recipe from: Brownie Mix Bliss
by Camilla V. Saulsbury
Cookbook Heaven at Recipelink.com

Change can definitely be good, especially when it’s for the sake of chocolate. I decided to take that notion
and run with it in this very chocolate version
of tiramisu. I confess to hiding leftovers in
the back of the refrigerator to have them all to myself!

Makes 8 servings

1 (19.5 to 19.8 ounce) package brownie mix
1/2 cup vegetable oil
1/2 cup water, divided
3 large eggs
1/4 cup sugar
1 tablespoon instant espresso or coffee powder
5 tablespoons rum, brandy, or coffee-flavored liqueur
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1/4 cup sifted unsweetened cocoa powder
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1 tablespoon unsweetened cocoa powder and/or chocolate curls (optional)

Preheat oven to 350 degrees F. Position a rack in the lower third of the oven. Spray two 8-inch square cake pans with nonstick cooking spray.
In a medium mixing bowl mix the brownie mix, oil, 1/4 cup of the water, and eggs until well blended. Divide batter evenly between prepared pans, smoothing tops. Bake 20—24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Remove from pans and place on wire racks. Cool completely. Cut each brownie into 16 (1x4-inch) "fingers."
Meanwhile, in small saucepan combine sugar, instant espresso powder, and remaining 1/4 cup water. Bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in 4 tablespoons of the rum. Cool 30 minutes or until completely cooled.
In small mixing bowl beat the cream cheese, whipping cream, cocoa powder, powdered sugar, vanilla, and remaining tablespoon rum with electric mixer set on low until blended. Beat at medium about 1 minute longer until thickened and smooth.
Arrange half of the brownie fingers in an 11x5-inch glass dish. Generously brush with half of the prepared syrup. Spread with half of the cheese mixture. Repeat the layering, topping with remaining cream cheese mixture. Place cocoa in fine strainer; sprinkle cake with cocoa and chocolate curls, if desired. Refrigerate, loosely covered with foil, at least 1 hour or up to overnight.
Store in refrigerator. Cut into squares to serve.

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