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Easy Tiramisu Brownies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Tiramisu Brownies in the Pressure Cooker

Rich, fudgy tiramisu brownies steamed in a pressure cooker for ultimate moisture, with luscious mascarpone cream topping and a dusting of cocoa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 16 brownies
Calories 421 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Whisk or electric mixer for cream and batter
  • 1 Heatproof bowl For melting chocolate
  • 1 Piping bag Optional for decorating
  • 1 9x9 inch baking pan Fits inside pressure cooker
  • 1 Pressure cooker For steaming brownies

Ingredients
  

Main ingredients

  • 1 ½ sticks Unsalted Butter 170g
  • 9 oz Dark Chocolate chopped, 255g
  • 3 Large Eggs room temp
  • 1 ¼ cups Granulated Sugar 250g
  • 1 ¼ cup All purpose Flour 150g
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Espresso Powder
  • 8 oz Mascarpone cold, 225g
  • 1 cup Heavy Whipping Cream cold, 240ml
  • 6 tablespoon Powdered Sugar 45g
  • ¼ cup Amaretto optional, 60ml
  • 1 teaspoon Vanilla Extract for mascarpone blend
  • Cocoa Powder for dusting

Instructions
 

Instructions

  • Preheat oven to 350°F and line a pan with parchment paper for the pressure cooker.
  • Melt butter and chopped dark chocolate on low heat until smooth. Cool slightly.
  • In a bowl, whisk eggs and granulated sugar until light and fluffy.
  • Add melted chocolate and vanilla extract to the egg mixture. Stir until smooth.
  • Stir in flour, salt, and 1 tablespoon espresso powder. Fold gently to combine.
  • Pour batter into prepared pan and smooth the surface evenly.
  • In a separate bowl, beat mascarpone, 1 tablespoon espresso powder, powdered sugar, heavy cream, and additional vanilla until smooth.
  • Swirl mascarpone mixture over brownie batter using a knife or skewer.
  • Place the pan inside the pressure cooker over a rack with 1-2 inches of water. Lock lid and cook for 30-35 minutes under pressure.
  • Let pressure release naturally or use quick release. Cool brownies, dust with cocoa powder, and cut into 16 squares.

Notes

You can substitute amaretto with almond extract or your favorite alcohol. Store leftovers in airtight containers at room temperature or in the fridge. Freeze for longer storage and dust cocoa powder fresh when serving.