Pandan Tiramisu Brownies
Makes 16 brownies (cut 4×4 in an 8—inch square pan)
Pandan Tiramisu Brownies
Yes, you read that right: pandan, tiramisu, brownies—pandan tiramisu brownies! This recipe combines three of my favorite things: the light, floral-coconut flavor of pandan, the rich, creamy elements of tiramisu, and the fudgy, chocolaty goodness of a brownie.
It's a mouthful to say and a mouthful in your mouth, but both are pretty enjoyable (I've been walking around my apartment chanting pandan tiramisu brownies for a few days now). This recipe isn't, though, a mouthful (or pain) to make. The only real constraint is the waiting (similiar to the tiramisu-making process!).
My recipe features a fudgey brownie base that's topped with a non-traditional marscapone topping that's also used in my Thai tea tiramisu recipe (also found on my site!) that relies on sweetened condensed milk to give it its distinct creaminess instead of a zabaglione (a mixture of egg yolks whisked with sugar and sometimes rum).
225 grams baking chocolate chips (or chocolate bar)
25 grams (1/4 cup) cocoa powder
1 stick (1/2 cup) unsalted butter, cut into small pieces
140 grams (2/3) cup granulated sugar
100 grams (1/2 cup) packed dark brown sugar
3 large eggs, room temperature
1 tablespoon instant espresso powder
1 teaspoon kosher salt
125 grams flour (1/2 cup) all-purpose flour
1/4 teaspoon baking powder
for the mascarpone topping
8 ounces mascarpone cheese, at room temperature
1 cup cold heavy cream
2 tablespoons sweetened condensed milk
3 drops pandan extract
90 grams (3/4 cup) powdered sugar
16 ladyfingers
25 grams (1/4 cup) pandan powder or unsweetened cocoa powder
Directions
- Heat the oven to 350°F. Line the bottom of an 8x8-inch square baking pan with parchment paper. Set aside.
- Heat the stick of butter in microwave until melted. Immediately place the chocolate chips in and let sit for a minute. Mix to melt together (if not melted fully, throw back in microwave for 15 seconds.
- Add the cocoa powder, espresso powder, granulated sugar, brown sugar in bowl, and salt into a bowl. Mix to combine. Add the eggs, one at a time, mixing well each time.
- Stir in all-purpose flour and baking powder until combined. Spread onto an 8x8-inch baking pan and bake for 28 minutes. Let the brownies cool completely in the pan, about 2 hours.
- Make the mascarpone filling: In a stand mixer or hand mixer with a bowl, beat room temperature mascarpone, cold heavy cream, and sweetened condensed milk until soft peaks form, about a minute. Add the powdered sugar, and pandan extract. Mix until well combined.
- Spread a small layer of mascarpone mixture over the cooled brownies. Layer ladyfingers on top in a row and then spread the rest of the mixture over evenly.
- Pull the brownies out of the parchment paper. Place the cocoa powder or pandan powder in a mesh strainer and dust over the top of the tiramisu brownies in an even layer. Cover and let chill in fridge for at least an hour.
- Cut into slices 4-by-4 and enjoy! (For smoother layers wipe your knife after each cut).
