Nutella Brownie Tiramisu Frangelico and Hazelnuts

Nutella Brownie Tiramisu is a wonderfully fudgy brownie made with Nutella (yes!) then layered with Mascarpone cheese. Then they are sloshed with coffee and Frangelico and they will steel the show for sure.

What is a brownie Tiramisu?

It seems a bit of an unlikely combination this Nutella Brownie Tiramisu but let me assure you it has been fully taste tested and approved and all agree that the combination is heaven.

The idea started many years ago when I used to make trays of something similar when I was catering. Back then the dish had rich chocolate brownies layered only with Mascarpone and the addition of raspberries in the summer and praline thrown in for crunch. This version though has more Italian roots considering that both Nutella and Frangelico are Italian exports.

Nutella and Hazelnuts are heavenly

This has all the elements you need in a dessert to impress. It’s got creamy Mascarpone, chocolate and crunchy nuts. It has the best Italian hazelnut flavoured liqueur to bring up the flavour. If you can’t get Frangelico use Cointreau, Triple Sec, Kahlua or even some Bailey’s. I love the really nutty flavour of Frangelico though.

Nutella is a bit of a drug for some. Parents in Italy have the same problems keeping their kids out of the Nutella jar too. Nutella was never allowed in my house even occasionally until they started using sustainable palm oil  to produce it in 2013. There is no doubt it makes good brownies and even that Nutella drizzle on the top is as addictive as crack.

These 10 interesting facts will convince you it should be left under lock and key in any house with children. LOL.

It may also convince you to try it because…..addictive.

Desserts to make ahead

Find a dish and make this special dessert. It is great to make ahead and plonk on the table in front of wide-eyed eaters ( provided they are old enough for alcohol and coffee). I guess it’s a bit of an adult dessert. You can use decaf coffee and replace the Frangelico with hazelnut oil or a little juice (orange). This and a little hazelnut oil could deliver the same flavour without the naughty bits.

Mascarpone can be quite expensive, so I have included a cup of whipped cream in the recipe to add fluff and bulk. The eggs in this classic version are not cooked, so if this worries you, don’t despair—you can substitute. I will include this in the recipe notes.

Nutella Brownie Tiramisu with Frangelico and Hazelnuts

Who doesn’t love Nutella. Imagine it in Brownies?. oh yes this is the dessert you should try. Make this dessert ahead and rest easy at dessert time.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course Cake, Chocolate, Christmas, Dessert

Cuisine Australian

Servings 8

Ingredients

  

Brownie

• 250 gm nutella 1 cup
• 2 whole eggs large
• 150 gm plain flour 1 cup
• 1 teaspoon baking powder

Mascarpone Cream Mixture

• 500 gm mascarpone
• 250 ml cream thickened or cream with 30% butterfat
• 3 egg yolks 60 – 65 gm
• 20 gm caster sugar 1 Tablespoon
• 3 egg whites 90-100 gm
• 20 gm caster sugar 1 tablespoon
• 2 teaspoons vanilla extract or 1/2 a vanilla bean
• 6 single savoiardi sponge fingers lady finger biscuits

Frangelico Mixture

• 250 ml coffee extra strong ( I used instant 1 tablespoon)
• 40 gm caster sugar 2 Tablespoons
• 125 ml Frangelico or kahlua

Nutella drizzle

• 1/4 cup nutella approximately
• 2 tablespoons Frangelico mixture or enough to make a nice drizzle (above)
• 30 gm hazelnuts roasted or praline recipe link below

Instructions

 

• Put the nutella and eggs into a bowl and beat well. Add the flour and baking powder. Mix well again and spread into the lined tray. (11x 13 cm) Bake for 15 – 20 minutes or till just cooked through. Leave to cool
• Make the coffee syrup by putting one heaped tablespoon of instant ( or more depending on strength) coffee in a jug. Pour over hot water and stir in the sugar. once dissolved add the 125 ml of liqueur. set aside
• Prepare the Tiramisu ( trifle) dish and line the bottom with the sponge fingers. Pour enough coffee syrup over them to soak them. A bit at a time is the best way to go but they do need to be fully soaked.
• Chop the hazelnuts ready to add at the end. Also break off a corner of brownie so that you can use that on the top as well.
• Beat the yolks with 1 tablespoon of the sugar and the vanilla till light and pale and thickened. Set aside.

  Then in another bowl beat the cream till soft peak. Put the mascarpone into a bowl and beat just till mixed together then fold through the egg yolks or beat both together gently with a hand mixer till just combined. Then fold through the cream. Now you have a lovely creamy mixture.
• Clean the beaters and whisk the egg white and 1 Tablespoon of sugar till stiff and white and fold this gently in two lots through the mascarpone mixture. Now you are ready to assemble. ( see eggless recipe below)
• spread half of the mixture over the sponge fingers. Put chunks of cold brownie on top in a single layer. Splash a little extra coffee onto it. Just a tiny bit (maybe 2-3 Tablespoons)
• Cover with the other half of the Mascarpone and smooth over. Sprinkle with the extra piece of crumbled brownie and chopped nuts.
• Finally make a Nutella drizzle by putting the nutella in a small bowl and add a couple of teaspoons at a time of coffee syrup. The mix will get claggy and dense before it loosens into a silky smooth drizzle. Remember only a bit of liquid at a time.

Notes

1. Don’t try to beat mascarpone except to mix it . You can’t beat it like cream.

2.  Eggless> If you are concerned about eggs whip 600 ml of cream to soft peak with 1 tablespoon of icing sugar and vanilla. Fold the cream into the lightly beaten mascarpone.

For a thicker brownie use a smaller tray

Keyword brownie, chocolate, dessert

This is a great make-ahead dessert too. Honey Pannacotta.

Want other Nutella recipes? Gluten-Free Nutella Cookies or this Sbrisolina