Tiramisu Brookie Recipe

clemievegancake
5 days ago
2 min read

A layered cookie and brownie combo with a coffee twist and whipped vegan cream cheese topping!

Download and save a PDF of this recipe with extra tips & tricks!

Makes 12 slices or more smaller!

Cookie base ingredients;

240g plain flour

100g soft brown sugar

90g caster or granulated sugar

4g baking powder

2g baking soda

90g vegan butter

½ tsp vanilla powder

60g dark chocolate chips

35g cold water

Brownie ingredients;

195g plain flour

320g caster or granulated sugar

70g cocoa powder + 1 tbs extra for decorative dusting

180g melted vegan butter

180g dark chocolate chips

200g melted dark chocolate

15g instant coffee powder

280g boiling water

Cream topping ingredients;

150g vegan cream cheese

150g vegan double cream

½ tsp vanilla powder

1 tbs icing sugar

You will also need; a 7”x11” baking tin, baking paper, a mixing bowl, a spoon, a whisk, a sieve, electric hand mixer

Method

1. Pre heat the oven to 160°c

2. Line your baking tin with baking paper, this will make sure your brookie does not stick to the tin

3. Begin by making the cookie base. Add the vegan butter, brown and white sugar to a bowl and cream together until light and fluffy

4. Add the flour, baking powder, baking soda, vanilla powder, dark chocolate chips and water and mix together to create a thick dough. I like to use my hands to bring everything together

5. Squash the cookie dough down into the baking tin and press down with your hands to create a flat layer. Set aside until needed

6. Next make your brownie layer. Add the sugar, melted vegetable spread, melted dark chocolate to a bowl and lightly mix together

7. Add the coffee powder to a cup and add 80g of the boiling water, mix together. Pour the hot coffee and remaining 200g boiling water over the chocolatey sugar mixture in your bowl and whisk together until you have a chocolate and coffee syrup mixture

8. Sieve the flour and cocoa powder into the bowl and mix well using the whisk so there are no flour lumps

9. Add the dark chocolate chips and mix once again

10. Pour the mixture into the baking tin on top of the cookie base and smooth out with the back of a spoon

11. Bake at 160°c for 25-35 minutes. The brownie is baked when the edges are firm but there is still a slight jiggle to the middle of the tin

12. Leave the brownie to cool in the tin on the side and then transfer into the fridge for 1-2 hours or overnight until fully cold and set

13. Make your cream topping mixture. In a mixing bowl, add the cream cheese, icing sugar and vanilla powder and whip until smooth and fluffy using the hand mixer

14. Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

15. Spoon the cream mixture on top of the cold brookie and spread out evenly

16. Dust the top of your tiramisu brookie with cocoa powder

17. Slice and enjoy!