There comes a time, eventually, when you’ve gone too far. Maybe that Speedo wasn’t the best idea. Maybe you shouldn’t have tried to walk the cat, despite the cute pictures on the internet. The scars, they tell you so. Maybe, just maybe, you shouldn’t have shaved the one eyebrow in a striped pattern. When you were at that party. Maybe you shouldn’t have sauntered into your kitchen that one weekend and combined chocolatey chocolate brownies with decadent, Kahlua-soaked tiramisu…hey, wait!
If anything, do the last one. Oh YEAH.
Prepare yourself. You’re about to fall overboard into the decadent world of risqué brownies. Brownies that dare to tantalize, that dare to… OK, look, we’re just going to make some really over-the-top brownies, ‘kay? Come on you guys, let’s go!
While, technically, any reason to call the spouse up and ask them to pretty please retrieve some Kahlua for you is a good reason, the reason today is brownies. And I just thought of something. There should be some Kahlua in that brownie batter above. Oops, just came up with an excuse to make this recipe again. Maybe I shouldn’t be writing this post? Heh!
Crisp ladyfingers start what is the tiramisu portion of these wild brownies. You place them upside down (or not – we didn’t place one correctly – don’t hurt us, cooking gods!), all snug and stuff in the brownie batter. While we were cautious not to press them too much into the batter, you do need to press them into it slightly.
This is where the Kahlua comes in. It’s mixed in with a cup of strong-brewed coffee, then it’s all brushed onto the ladyfingers. We maybe didn’t use about the last 1/8th of a cup or so, but in hindsight, I’ll use it all next time. It’s a lot to brush on, true, but these are VERY crisp ladyfingers. They need it. They also, in my opinion need even more Kahlua next time.
While the recipe source we used didn’t say to do this part with a mixer, we did lug out my stand mixer to whip up the mascarpone, cream cheese, eggs and such. It just gets it to a better, fluffy state than my digits and a whisk ever could.
Okay, now this part is fun. It’s swirl time! One cup of the brownie batter is reserved for making groovy-licious swirls on top. Just plop down several big spoonfuls evenly over the cream cheese mixture. We used two toothpicks to swirl. Sis Blogging partner did a great job. If you’re thinking, woohoo, so they swirled, big whoop – just remember, it’s easy to over swirl and then it all just looks like a brown blob. So don’t over swirl. Don’t be that baker.
If you’re thinking MAYBE we shouldn’t have swirled so much….
Ha, so there. Sis Blogging Partner totally smashed it.
So yes. You should make these brownies. Sure they’re decadent. Sure they’re over-the-top. SURE, they’re completely sinful. But that’s why we distribute them amongst coworkers and family and only eat two..or three…or so ourselves. Yeah! That’s it. Wink.
Prep Time: 20 minutes Cook Time: about 1 hour Cool Time: 1-2 hours Level: Easy Makes: a LOT
For the brownies:
- 1 C (2 sticks) unsalted butter, room temperature
- ¾ C unsweetened cocoa powder
- ¼ C extra light olive oil or canola oil
- 2 C sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1½ C flour
- 1 C strong-brewed coffee
- 2 Tbsp. Kahlua
For the topping:
- 8 oz. (1 block) cream cheese, room temperature
- 8 oz. mascarpone cheese, room temperature
- ¼ C sugar
- 4 egg whites
- 2 tsp. vanilla extract
- 1 package of ladyfingers
Preheat oven to 350 degrees F. Grease a 13×9-inch baking pan, and set aside. In a medium saucepan over low heat, combine the butter, cocoa powder and olive oil. Stir occasionally until butter is melted. Remove from the heat, and stir in the sugar, eggs (stirring vigorously at this point so the eggs don’t try to scramble) and vanilla. Stir in the flour.
Set aside one cup of the brownie batter and pour the rest into the prepared pan.
Place the ladyfingers upside down on top of the brownie batter, pushing into the batter slightly.
Combine the coffee and Kahlua together, and brush over the tops of the ladyfingers. Use all the coffee, so they are completely saturated.
In another mixing bowl, combine the cream cheese, mascarpone, sugar, egg whites and vanilla. Spread the cheese mixture over top of the lady fingers.
Drop the remaining cup of brownie batter by spoonfuls over top of the mascarpone layer, and using a knife or toothpick, swirl together. Bake the brownies for 45-50 minutes, or until the center is almost set and the brownies pull away from the sides of the pan. Cool completely before cutting into squares and serving.
Just a few things I might personally prefer next time: chocolate chips in the brownie batter, or at least some chopped chocolate along with all the other melted goodness in the brownie batter. I kind of wanted a stronger chocolate flavor. Also, some Kahlua in the brownie batter.
More Kahlua in the coffee mixture. Maybe a little less coffee next time, fill in with the Kahlua.
I think the oven temp was fine on this one, but next time I’ll bake it maybe five minutes less. The brownie section was a tad dry to me. Also, these tasted better the next day.
Since this is in such a big pan, you know this will make a lot of brownies, but depends also on how big you cut them. We were able to share some with our parents (and us of course) and then I took the rest to work to share with about 10 or so other people. It was plenty.