5/16/13 4:56 AMBluebonnets & Brownies Keurig K-Cup Ambassador: Barista Prima Coffeehouse » Bluebonnets & Brownies

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Keurig K-Cup Ambassador: Barista Prima CoffeehousePosted By Amber On May 15, 2013 @ 11:26 PM

Tiramisu Brownies with Hazelnutsmakes 15 large, extra decadent browniesadapted from a recipe by Chef Maureen Joyce

Ingredients

1 11.5 oz bag of dark chocolate chips1 cup butter, softened1 cup granulated sugar4 whole eggs4 egg whites1 cup cake flour

8 oz Mascarpone cheese, room temperature8 oz cream cheese, room temperature1/4 cup granulated sugar4 egg whites2 teaspoons vanilla extract

1 package soft lady fingers

1 cup Barista Prima Coffeehouse Italian Roast Coffee, cooled2 tablespoons dark rum or Marsala wine1 cup chopped hazelnuts, divided (optional)

Directions

Using a microwave safe bowl, melt chocolate chips in 30 second intervals. Stir vigorously after each interval and then microwave againuntil all chocolate is melted and you have a smooth consistency. This took me about 2 minutes. Allow the chocolate to cool.

Add the chocolate to a large mixing bowl or bowl of a stand mixer, then add softened butter. Beat the butter and chocolate together onmedium speed until well combined and smooth. Add 1 cup of sugar, 4 eggs, and 4 egg whites and beat again until the batter is wellcombined and smooth. Scrape the sides of the bowl often.

Add one cup of cake flour to the batter and mix on low speed or by hand until just combined.

Preheat the oven to 350°F and heavily spray a 9×13 cake pan with cooking spray.

Reserve one cup of brownie batter, then pour the rest into the cake pan and spread evenly across the pan.

Press lady fingers into the batter just slightly. I used 10 lengthwise (5 at each end of the pan), and roughly 6 widthwise in the middle ofthe pan. 3 of the widthwise lady fingers had to have the tips broken off so they would fit evenly.

Mix the brewed and cooled coffee with dark rum or Marsala wine. Use a pastry brush to saturate each lady finger with the coffee mixture.Sprinkle 1/2 cup chopped hazelnuts over the lady fingers. Set the pan aside for now.

In a large bowl, combine Mascarpone cheese and cream cheese together. Beat on medium speed until well combined, scraping the bowloften. Add 1/4 cup sugar, egg whites, and vanilla extract, then beat again until you have a smooth topping.

Pour Mascarpone mixture on top of the lady finger-hazelnut layer, smoothing evenly. Dollop the reserved brownie batter over the cheeselayer, then use a butter knife to create a swirl pattern through the cheese and brownie mixtures.

Sprinkle the top of the cheese-brownie layer with remaining 1/2 cup chopped hazelnuts.

Bake for 45-50 minutes, until cheese layer has a slightly golden hue.

Allow to cool completely, then cut brownies into 2″x2″ wedges.

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5/16/13 4:56 AMBluebonnets & Brownies Keurig K-Cup Ambassador: Barista Prima Coffeehouse » Bluebonnets & Brownies

Page 2 of 2http://www.bluebonnetsandbrownies.com/2013/05/15/tiramisu-brownies-recipe/?printthis=1&printsect=1

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