Description
Tiramisu Brownies combine the fudgy richness of classic brownies with the luxurious flavors of traditional tiramisu. Featuring layers of chocolate brownie, espresso-soaked ladyfingers, and a creamy mascarpone topping, this dessert is perfect for coffee and chocolate lovers seeking a unique twist on two beloved recipes. The result is a decadent, crowd-pleasing treat that’s sure to impress at any gathering.
Ingredients
Units
Scale
Brownies
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (75 g) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/3 cup (40 g) all-purpose flour
- 1 teaspoon espresso powder
Tiramisu Layer
- 12 ladyfingers (savoiardi biscuits)
- 1 cup (240 ml) hot brewed coffee
Mascarpone Cream
- 8 ounces (225 g) mascarpone cheese, at room temperature
- 1 cup (240 ml) heavy whipping cream
- 1/2 cup (60 g) powdered sugar
- 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste)
- 1 teaspoon instant espresso powder (optional, for stronger flavor)
Topping
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined. Add eggs, vanilla, and salt, whisking until fully incorporated. Sift in the cocoa powder, flour, and espresso powder. Using a spatula, gently stir until just combined and no dry pockets remain.
- Bake the Brownies: Pour the brownie batter into the prepared pan and spread evenly with a spatula. Bake for about 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Add the Tiramisu Layer: Place the hot brewed coffee in a shallow bowl. Gently and quickly dip each ladyfinger into the coffee, ensuring both sides are moistened but not soaked. Layer the dipped ladyfingers evenly over the cooled brownies.
- Make the Mascarpone Cream: In a medium bowl, whisk or beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy whipping cream, powdered sugar, vanilla extract (and optional espresso powder) until soft peaks form. Carefully fold the whipped cream into the mascarpone until the mixture is smooth and creamy.
- Assemble and Chill: Spread the mascarpone cream evenly over the ladyfinger layer. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until fully set and chilled.
- Finish and Serve: Just before serving, dust the top with unsweetened cocoa powder. Use the parchment overhang to lift the brownies from the pan, slice, and enjoy.
Notes
- Do not oversoak the ladyfingers; a quick dip on each side is enough to prevent sogginess.
- For a stronger coffee flavor, use the optional espresso powder in the mascarpone cream.
- Ensure all components are fully cooled before layering to keep the mascarpone cream stable.
- The brownies are easier to cut neatly after chilling thoroughly.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 brownie (1/12 of recipe)
- Calories: 290
- Sugar: 17g
- Sodium: 65mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
