CHOCOLATE BROWNIE TIRAMISU
"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!"
1 (19.5 to 19.8 ounce) package brownie mix
1/2 cup vegetable oil
1/2 cup water, divided use
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 (dry) 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 powder 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.
Makes 8 servings
Source: Brownie Mix Bliss by Camilla V. Saulsbury
"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!"
1 (19.5 to 19.8 ounce) package brownie mix
1/2 cup vegetable oil
1/2 cup water, divided use
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 (dry) 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 powder 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.
Makes 8 servings
Source: Brownie Mix Bliss by Camilla V. Saulsbury
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