I’ve been on a bit of a brownie kick recently. So, when a local volunteer group asked me to cater desserts for their event, I knew I had to make them brownies. And these brownies just popped in to my head…
These particular little chocolate gems are a great take on the popular Italian dessert, tiramisu. You’ve got your chocolate brownie bites, mascarpone frosting and a dusting of cocoa powder, all in one bite! Really, you can’t go wrong…
In addition to being a great brownie, I’d like to share a little bit about the reason why I’m sharing this recipe. It all started a few months ago, when OXO presented a group of food bloggers with a chance to raise $100 for Cookies for Kids Cancer by posting a brownie recipe on their site. Being the active charity fundraising blogger that I am, I jumped at the chance. {In fact, I got so excited to raise money for such a great cause, that I actually came up with two brownie recipes! Head on over to The Roasted Root later this week to see my other brownie recipe: German chocolate brownie sundaes!} Just by posting this recipe for the #oxogoodbrownie campaign, OXO is donating $100 to Cookies for Kids Cancer!
You can help raise money for Cookies for Kids Cancer, too! For every specially marked OXO product you purchase this year, OXO will donate a portion to pediatric cancer research. It’s a win-win situation: you get a great OXO product, and Cookies for Kids Cancer gets a donation. So, look for the green Cookies for Kids Cancer logo on OXO’s baking tools, and get shopping!
And get baking…these brownie bites are too good to miss.
Tiramisu Brownie Bites
Ingredients:
Brownie Bites
- 1 stick unsalted butter, cubed
- 3/4 cup semi-sweet chocolate chips
- 1-1/2 cups sugar
- Pinch of salt
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup flour
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee
Mascarpone Frosting
- 1 stick unsalted butter, at room temperature
- 8 oz. mascarpone cheese, at room temperature
- 2 cups powdered sugar
- 36 chocolate-covered espresso beans
- 1/4 cup cocoa powder, for dusting
Instructions:
Brownie Bites
- Preheat the oven to 350° and grease a 24-tin mini cupcake pan.
- In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave at 30-second intervals, stirring after every 30 seconds, until the chocolate chips have melted. Let cool slightly, then whisk in the sugar, salt and vanilla extract.
- Whisk in the eggs, one at a time, beating well after each egg.
- In a small bowl, whisk together the flour, cocoa powder and instant coffee. Add the dry ingredients to the wet ingredients, and whisk until well-combined.
- Pour the brownie batter into each of the greased 24 mini cupcake tins using a small ice cream scoop. Fill each tin about half full. Bake the brownie bites at 350° for 20 minutes, rotating the cupcake tray halfway through the baking time. The brownie bites are done when a toothpick inserted comes out with a few crumbs attached.
- Let the brownie bites cool for 10-15 minutes in the cupcake tray, then transfer them to a cooling rack to cool completely before frosting.
- Repeat with the remaining brownie batter until all the brownie bites have been made.
Mascarpone Frosting
- In the bowl of a standing mixer, combine the butter and mascarpone cheese. Beat on medium-high speed until combined, about 1-2 minutes.
- On low, mix in the powdered sugar, 1/2 cup at a time, until all the powdered sugar has been added. Beat on medium-high for an additional minute. Transfer the mascarpone frosting to a piping bag fitted with a round tip, if using. (If not, a spoon will do!)
Assembly
When the brownie bites have cooled completely, pipe or spoon a dollop of mascarpone frosting on each, and top with a chocolate-covered espresso bean. Dust with cocoa powder, and enjoy!
Makes about 3 dozen brownie bites.
Original recipe by La Casa de Sweets
they look yummy!