Description
These Tiramisu Brownies combine rich, fudgy chocolate brownies with classic tiramisu flavors, layered with coffee-soaked ladyfingers and a creamy mascarpone topping. Perfect for dessert lovers who want the best of both worlds in a decadent, elegant treat.
Ingredients
Scale
Brownie Batter
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- ½ cup (100 g) granulated sugar
- â…“ cup (75 g) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon salt
- ½ cup (45 g) unsweetened cocoa powder
- â…“ 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
- ½ 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)
Finishing
- 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 on the sides for easy removal of the brownies later.
- Make the Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until the mixture is smooth and fully combined. Add eggs one at a time, along with vanilla extract and salt, whisking well after each addition. Sift in cocoa powder, all-purpose flour, and espresso powder to avoid lumps. Gently fold the dry ingredients into the wet mixture with a spatula until just combined, making sure no dry patches remain.
- Bake the Brownies: Pour the brownie batter evenly into the prepared pan and smooth out the top with a spatula. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Remove from oven and allow the brownies to cool completely in the pan on a wire rack.
- Add the Tiramisu Layer: Pour the hot brewed coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee, making sure both sides are moistened but not soaked through to prevent sogginess. Arrange the dipped ladyfingers in an even layer over the cooled brownie base.
- Make the Mascarpone Cream: In a medium bowl, whisk the mascarpone cheese until smooth and creamy. In a separate mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and optional instant espresso powder until soft peaks form. Gently fold the whipped cream mixture into the mascarpone until the combined cream is smooth and homogenous.
- Assemble and Chill: Spread the mascarpone cream evenly over the ladyfinger layer in the pan. Cover tightly with plastic wrap and refrigerate the assembled dessert for at least 2 hours, or until the cream layer is set and the flavors have melded.
- Finish and Serve: Just before serving, dust the top generously with unsweetened cocoa powder. Use the parchment paper overhang to carefully lift the tiramisu brownies from the pan, cut into squares, and serve chilled for the best flavor and texture.
Notes
- Be careful not to over-soak the ladyfingers to prevent the dessert from becoming too soggy.
- Allow the brownies to cool fully before layering to avoid melting the mascarpone cream.
- Use fresh, high-quality espresso powder for the best flavor impact in both the brownie and cream layers.
- Refrigerate the brownies well before slicing to ensure clean cuts and stability of the mascarpone layer.
- You can use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor.
- This dessert is best enjoyed within 2 days for optimal freshness.
