Tiramisu Brownie Skillet
shared by Nibblore Kitchen
This spoonable skillet dessert layers a warm, fudgy chocolate brownie with cool espresso mascarpone and a snowy cocoa finish. Baking the brownie just until the center is softly set keeps it rich beneath the creamy topping. Serve it slightly warm for a dramatic dinner-party dessert that is still simple enough for a weekend treat. • Do not bake until a center toothpick is clean; residual heat continues cooking the brownie in the cast-iron skillet. • Cool the dissolved espresso before adding it to mascarpone so the cream remains stable. • For distinct swoops in photographs, spread the topping with the back of a spoon and dust with cocoa immediately before serving. • Use bittersweet chocolate containing 60–70% cacao in place of dark chocolate. • Replace instant espresso powder with instant coffee powder, increasing the total amount to 3 teaspoons for similar intensity. • If mascarpone is unavailable, use 225 g full-fat cream cheese softened until pliable; the topping will be tangier and should be beaten smooth before adding the cream. Cover and refrigerate leftovers for up to 3 days. Because of the mascarpone topping, do not leave the finished skillet at room temperature for more than 2 hours. Freeze the untopped baked brownie for up to 2 months; thaw, warm at 150°C (300°F) for 8 to 10 minutes, cool slightly and add freshly made topping.
- Total time
- 49 min
- Servings
- 8
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 115 gunsalted butter, plus more for greasing
- 170 gdark chocolate, finely chopped
- 150 ggranulated sugar
- 2large eggs, at room temperature
- 2 tspvanilla extract, divided
- 75 gall-purpose flour
- 25 gunsweetened cocoa powder, plus 1 tbsp for finishing
- ¼ tspfine salt
- 2 tspinstant espresso powder, divided
- 1 tbsphot water
- 225 gmascarpone, cold
- 120 mlheavy cream, cold
- 35 gconfectioners' sugar
Instructions
- 1Heat the oven to 175°C (350°F). Lightly butter a 25 cm (10-inch) oven-safe skillet.
- 2Place the butter and dark chocolate in a heatproof bowl. Microwave in 20-second bursts, stirring after each, until nearly melted; stir until completely smooth. Let cool for 5 minutes.
- 3Whisk the granulated sugar into the melted chocolate. Add the eggs one at a time, whisking vigorously for about 30 seconds after each, then whisk in 1 teaspoon vanilla.
- 4Sift the flour, 25 g cocoa powder, salt and 1 teaspoon espresso powder over the chocolate mixture. Fold just until no dry streaks remain. Spread the batter evenly in the prepared skillet.
- 5Bake for 21 to 24 minutes, until the edges are set and slightly puffed but the center still looks softly set; a toothpick inserted 5 cm from the edge should emerge with moist crumbs, not liquid batter. Cool in the skillet for 30 minutes so the topping will not melt.
- 6Meanwhile, dissolve the remaining 1 teaspoon espresso powder in the hot water and cool completely. In a medium bowl, whisk the cold mascarpone, confectioners' sugar, remaining 1 teaspoon vanilla and cooled espresso mixture just until smooth.
- 7Add the cold heavy cream to the mascarpone mixture. Beat with an electric mixer on medium speed for 1 to 2 minutes, until thick enough to hold soft peaks; stop before the mixture becomes grainy.
- 8Spoon the espresso mascarpone over the slightly warm brownie, leaving a 2 cm border for contrast. Sift the remaining 1 tablespoon cocoa powder evenly over the top. Serve immediately for a warm, spoonable center, or refrigerate for 45 minutes for cleaner wedges.